You can make these zucchini noodles even if you don’t have a spiralizer – a grater will do just fine.
Basil-pumpkin seed pesto
- ½ small yellow onion, roughly chopped
- 1 garlic clove, roughly chopped
- 2 cups packed fresh basil leaves
- ½ cup pumpkin seeds, toasted
- ⅓ cup olive oil
- 2 teaspoons lemon juice
- Pinch of red pepper flakes
- Salt, to taste
Zucchini noodles
- 3 large zucchini
- Salt
- Fresh basil leaves, and tomato salsa or cheery tomatoes for garnishing
INSTRUCTIONS
- To prepare the pesto: In a food processor, combine the onion, garlic, basil, toasted pumpkin seeds, olive oil, lemon juice and red pepper flakes. Blend until smooth and season with salt, to taste (I added about ½ teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of lemon juice to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.