by Helen Rose, Raw Food Chef, Superfoods Cafe
Pumpkin Seed Pesto:
2 cloves of Garlic, (peel, crush slightly, and then roughly chop)
2 cups packed fresh Basil Leaves
½ cup green Pumpkin Seeds, raw (do not used toasted)
1/3 cup of Nutritional Yeast
1/3 cup of stone crushed Olive Oil
1 Lemon juiced
Pinch of Red Pepper flakes
Pink Himalayan Salt to taste Zucchini Noodles
3 large Zucchini
1 pint Cherry Tomatoes (halved)
Fresh Basil Leave, for garnishing
- To prepare the pesto: In a high speed blender,
combine garlic, basil, pumpkin seeds, olive oil, lemon juice and red
pepper flakes. Blend until smooth and season with salt to taste. Make
sure it is smooth. Note:I sometimes double or triple my pesto recipe
and freeze some for making quick dishes. It is quick to thaw and can be
used on zucchini noodles, kelp noodles, in dressing and sauces, on top
of sliced tomatoes (thinned down), and in my pesto canapé recipe.
- To prepare the noodles: Use a kitchen slicer by World Cuisine to slice the zucchini into linguini size noodles. Toss the zucchini with pest until well coated.
- Add in the sliced cherry or grape tomatoes for color and cut basil leaves into thin strips to garnish the dish. Refrigerate or serve.