Make time: 20 minutes
Make time: 10 minutes
Yields: 6 servings
Ingredients:
Pesto:
½ cup - pumpkin seeds, toasted
1/3 cup - tahini
½ cup - basil
½ cup - flat leaf parsley
1/3 cup - cold-pressed extra virgin olive oil
1/3 cup - seasoned rice wine vinegar or lemon
1 teaspoon - paprika
1 teaspoon - salt
white pepper, to taste
Zoodles:
6 - zucchinis or 3 cups store bought zoodles/zucchini noodles
½ cup - cherry tomatoes, cut in half
Directions:
Place all pesto ingredients in a food processor and puree until smooth. Set aside.
Place zucchinis in the “pasta maker.” You can also use a mandolin or julienne peeler. If you are using a store bought package of zoodles, simply place them in a large bowl.
Toss Zoodles and pesto in the bowl. If the pesto is a bit thick, add a little water or vinegar to thin it out. Add tomatoes and season with salt and pepper.
Place in refrigerator. Served chilled.
Download the printable PDF here.