Pesto Noodles

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Get your herb garden growing this spring so you can use your basil to make this raw pumpkin seed pesto zucchini noodles recipe. The joy of growing an herb garden is that you don’t need much space and for those living the city apartment lifestyle, you can easily grow herbs on your balcony. You can grow all types of herbs including basil, chives, coriander, dill, mint, parsley, sage, thyme and so much more. Basil is an easy one to start with and who doesn’t love its fragrant smell? In Toronto at least, you can start sowing your basil seeds near a sunny window in early spring. Once average temperatures are around 20 degrees Celsius, you can move your basil outside in direct sunlight to grow. Basil doesn’t require much maintenance – you’ll need to trim basil from the top and ensure its leaves are a vibrant green by providing enough water. You’ll be able to quickly tell if the basil needs more water if its leaves start to wilt. So, get out there and plant and be sure to eat what you grow! This recipe serves two and should be consumed within 1-2 days.

Pumpkin Seed Pesto Zucchini Noodles
Serves 4
Equipment needed: spiralizer, food processor.
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  1. 1. Zucchini Noodles
  2. 4 medium zucchinis
  3. 2. Pumpkin Seed Pesto
  4. 1 cup pumpkin seeds, soaked overnight for about 8 hours
  5. 1 cup fresh basil
  6. 3 tbsp olive oil
  7. 1 tbsp water
  8. 1 clove garlic
  9. Juice of 1 lemon
  10. Sea salt and black pepper
  1. Soak pumpkin seeds overnight for about 8 hours.
  2. In a food processor, pulse pumpkin seeds until they are like breadcrumbs. Add basil, olive oil, water, lemon juice, sea salt and pepper. Blend until smooth. Set aside.
  3. Spiralize zucchini to make long lengthwise strands of zucchini. Place zucchini noodles in a bowl and toss with a pinch of sea salt.
  4. Toss zucchini noodles with the pumpkin seed pesto and season with sea salt and pepper as needed.

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