Zoodles with Pumpkin Seed Pesto
For the pesto:
1 c. raw, unsalted pumpkin seeds
1/4 tsp. salt
3 Tbsp. olive oil, divided
1 c. packed fresh basil leaves
2 Tbsp. water
Juice from 1/2 lemon
1/2 garlic clove. minced
For the salad:
2 medium zucchini
2 nectarines, pitted and sliced
Basil leaves, for garnish
Preheat the oven to 375 degrees.
In a medium bowl, combine pumpkin seeds with salt and 1 Tbsp. olive oil and mix well. Spread on a baking sheet lined with parchment and roast for 10 minutes, or until the seeds are puffed up and golden. Remove from the oven and let cool.
In a food processor, grind the toasted pumpkin seeds to the size of small breadcrumbs. Add the remaining 2 Tbsp. olive oil, basil, water, lemon juice, and garlic and blend to a smooth paste. You can store this in the fridge for up to 3 days.
Spiralize the zucchini and put it in a large bowl with 5 Tbsp. of pesto. Divide among serving bowls, arrange the nectarine slices on top, drizzle with more pesto, and garnish with basil leaves.
Notes: We haven't tried this yet.