Zoodles with Mint and Pumpkin Seed Pesto
If you haven't tried zoodles before, then you have seriously been missing out. Such a good alternative to pasta that can be combined with any pasta sauce you desire. Pesto is really quick to make and so fresh due to the herbs. Swapping the pine nuts to pumpkin seeds, makes this pesto a great option for those that are nut free. You really don't have to add anything extra to this meal but if you desire, some baked chicken tenderloins or sauteed vegetables are fabulous options
Ingredients:
2 tablespoons olive oil
4 large zucchinis
Mint Pesto:
1 cup pumpkin seeds
1 large clove garlic, minced
2 tablespoons chopped chives
½ cup fresh mint leaves
11/2 cups loosely packed basil leaves
Juice half lemon
1/3-1/2 cup filtered water
Salt and pepper to taste
Method:
Blend or process mint pesto ingredients. Add water as needed and season to your liking. Set aside.
Julienne the zucchinis into matchsticks or use a veggie spiralizer to make ‘spaghetti’. Lightly sauté the zucchini noodles in some olive oil for a few minutes then toss with as much pesto as you would like. Loosen with a little warm water to make it saucier.
Check seasoning and finish with pumpkin seeds, fresh mint and basil.
Serves 3
