A refreshing take on dinner! <br /> <br />Ingredients <br />Zucchini Noodles: <br />4 medium zucchinis <br /> <br />Pumpkin Seed Pesto: <br />1 cup (250 mL) pumpkin seeds, soaked overnight for about 8 hours <br />1 cup (250 mL) fresh basil <br />3 Tbsp (45 mL) olive oil <br />1 Tbsp (15 mL) water <br />1 clove garlic <br />Juice of 1 lemon <br />Sea salt and black pepper <br /> <br />Method: <br />Soak pumpkin seeds overnight for about 8 hours. <br />In a food processor, pulse pumpkin seeds until they are like breadcrumbs. <br />Add basil, olive oil, water, lemon juice, sea salt and pepper. <br />Blend until smooth. Set aside. <br />Spiralize zucchini to make long lengthwise strands of zucchini. <br />Place zucchini noodles in a bowl and toss with a pinch of sea salt. <br />Toss zucchini noodles with the pumpkin seed pesto and season with sea salt and pepper as needed. <br /> <br />Serves 4
