Vegan Pumpkin Seed Pesto Zucchini (Print)

Spiralized zucchini tossed with creamy pumpkin seed pesto for a fresh, dairy-free meal.

# 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

# Directions:

01 - In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve a creamy consistency. Taste and adjust seasoning as needed.
02 - Transform zucchini into noodles using a spiralizer or julienne peeler, creating uniform strands.
03 - For raw preparation: Pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm preparation: 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.
04 - Toss zucchini noodles with 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.

# Chef Secrets:

01 -
  • It's ready in twenty minutes flat, which means dinner on even the busiest nights without any of that rushed feeling.
  • The pumpkin seed pesto tastes decadent and creamy but there's not a drop of cream in sight, making it perfect for vegan eating without any compromise.
  • You get to choose whether you want those zucchini noodles raw and crisp or gently warmed, depending on your mood and what your body needs that day.
02 -
  • Don't skip patting the zucchini dry, as any excess water will dilute your pesto and turn the dish watery and sad.
  • If your pesto seems too thick when you first finish it, resist the urge to add too much water at once because it will loosen further as the zucchini releases moisture.
  • Taste your pesto before mixing it with the noodles because it's the last chance to balance the flavors, and raw zucchini won't add much to adjust.
03 -
  • Make a double batch of pesto and freeze half in ice cube trays, which means you'll have instant flavor ready to go whenever zucchini noodles call your name.
  • If your food processor is small, work in batches rather than forcing everything in at once, as overcrowding means uneven pulsing and inconsistent texture.
  • Taste the pesto on a vegetable before committing fully, as this lets you adjust the lemon or salt without wasting any finished noodles.
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