Vegan Pumpkin Seed Pesto Zucchini Noodles (Print)

Spiralized zucchini coated in creamy pumpkin seed pesto with fresh basil.

# Components:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic
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

# Directions:

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 creamy consistency. Taste and adjust seasoning as needed.
02 - Process zucchini through a spiralizer or julienne peeler to create noodle strands.
03 - Pat zucchini noodles dry with paper towels and transfer to a large bowl.
04 - Heat one 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.
05 - Toss zucchini noodles with pumpkin seed pesto until evenly coated.
06 - Transfer to serving plates and garnish with cherry tomatoes and fresh basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means you can feed yourself something that tastes like you actually tried, even on nights when cooking feels like a chore.
  • The pumpkin seed pesto tastes indulgently creamy and rich without a trace of dairy, so everyone eats it whether they're vegan or not.
  • Raw or lightly warmed, the zucchini noodles stay light and fresh, perfect for eating outside without feeling heavy afterward.
02 -
  • Don't skip drying your zucchini noodles if you're serving them raw, because the water that releases from them will dilute your pesto and turn everything watery and sad.
  • Make your pesto right before you need it, or at least very close to serving time, because even in the fridge, it oxidizes and loses that bright green color and fresh basil punch that makes it special.
03 -
  • Make double or triple batches of the pesto and freeze it in ice cube trays, so you have quick pesto on hand for other vegetables, crackers, or pasta whenever the mood strikes.
  • If your pesto breaks or becomes too thick to work with, instead of adding more water, stir in a splash of the pasta water or vegetable broth for depth that water alone won't give you.
Back