| 11 | 25 | 280 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 5 min | 4 |
| 1/2 small | Yellow onion (chopped) |
| 1 clove(s) | Garlic (chopped) |
| 2 cup | Basil, fresh |
| 1/2 cup | Pumpkin seeds (pepitas) (toasted) |
| 1/3 cup | Olive Oil, Extra Virgin |
| 2 tsp | Lemon juice |
| 1 dash | Red pepper flakes |
| 1 pinch | Sea Salt |
| 3 large | Zucchini |
| 1 tbsp | Nutritional yeast (optional) |
| 1 cup | Cherry Tomatoes (optional) |
To prepare pesto sauce, combine onion, garlic, basil, toasted green pepitas (pumpkin seeds), olive oil, lemon juice and red pepper flakes in a food processor.
Blend until smooth and season with about 1/2 teaspoon of salt to taste.
To prepare the zucchini noodles, spiralize the zucchini with a spiralizer. Toss the zucchini with pesto in a pan over medium heat until sell coated and season with about 1/4 teaspoon of salt and 1 tablespoon of nutritional yeast (optional).
Transfer the pesto noodles to a large platter and add cherry tomatoes (optional) and garnish with fres h basil leaf for presentation.
| Meat Alternative | 0.3 |
| Vegetables | 4.2 |
