|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|
|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.