Zucchini Noodles with Basil-Pumpkin Seed Pesto

• GC1 garlic clove · roughly chopped
• FB2 cup fresh basil leaves · packed
• PG1/2 cup pepitas (green pumpkin seeds) · toasted
• OO1/3 cup olive oil
• RW2 tsp red wine vinegar
• RPred pepper flakes · pinch
• SSalt
• LZ3 large zucchini
• CT1 pint cherry tomatoes
• FBFresh basil leaves · for garnishing

Préparation

1. 1

   Pour the pepitas into a medium skillet over medium heat. Cook, stirring frequently, until fragrant and they begin to pop, about 3 to 5 minutes. Remove from heat and let them cool on a plate.

2. 2

   Combine the garlic, basil, toasted pepitas, olive oil, vinegar, and red pepper flakes in a food processor. Pulse until smooth, then season with salt to taste.

3. 3

   Use a spiralizer, julienne peeler, or box grater to transform the zucchini into noodles. If serving immediately, toss the noodles with the pesto and adjust seasoning with additional salt.

4. 4

   Arrange the coated noodles on a large platter, topping with cherry tomatoes and fresh basil leaves. Serve promptly.