Vegan Pumpkin Seed Pesto Zucchini (Printer View)

Fresh zucchini noodles coated in vibrant pumpkin seed pesto with herbs and citrus notes.

# Components:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for sautéing
12 - 1/2 cup cherry tomatoes, halved, optional for garnish
13 - Fresh basil leaves for garnish

# Method:

01 - Combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve desired creamy consistency. Taste and adjust seasoning as needed.
02 - Using a spiralizer or julienne peeler, transform the zucchini into thin noodle-like strands.
03 - For raw preparation: Pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm preparation: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Toss the zucchini noodles with the pumpkin seed pesto until evenly coated throughout.
05 - Transfer to serving plates and garnish with halved cherry tomatoes and fresh basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes without any cooking, perfect for those nights when you want something fresh and alive on your plate.
  • The pumpkin seed pesto is so creamy and satisfying that you won't miss dairy or heavy cream at all.
  • Zucchini noodles feel indulgent but stay light, making this the kind of meal that leaves you energized rather than sluggish.
02 -
  • Zucchini releases water constantly, so pat those noodles dry twice if you have the patience, or your pesto will thin out and lose its character within minutes.
  • Taste the pesto before tossing it with noodles because once combined, it's harder to adjust seasoning, and you want to catch any garlic that might be too fierce.
03 -
  • Make extra pesto and store it in a glass jar covered with a thin layer of olive oil in the refrigerator for up to five days, perfect for spreading on toast or stirring into soups.
  • If your food processor is small, make the pesto in batches and combine, since overloading it means uneven texture and frustration.
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