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Zucchini Spaghetti with Pumpkin Seed Pesto & Peaches

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Servings 4
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Ingredients

Pesto

  • 1 cup pumpkin seeds, toasted
  • 1 cup packed fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • splash of water
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled & crushed
  • sea salt and ground black pepper, to taste

Zucchini Spaghetti & Assembly

  • 4-5 medium zucchini
  • 2 peaches
  • handful of chopped basil

Instructions

  • Place the toasted pumpkin seeds in the bowl of a food processor with the "S" bade in place. Pulse the seeds until they are the texture of coarse breadcrumbs. From here, add the basil, olive oil, water, lemon juice, garlic, salt, and pepper. Turn the food processor onto high until you have a smooth paste. Set the pesto aside.
  • With a julienne peeler, make long lengthwise strands of zucchini, avoiding peeling the centers if they're a bit seedy. Place zucchini "spaghetti" in a large bowl and toss with a heavy pinch of salt. Let the zucchini sit for about 5 minutes so that the salt can soften the noodles ever so slightly. Pit and slice your peaches while you wait.
  • Toss the zucchini spaghetti with most of the pesto until strands are evenly coated. Arrange the peaches on top and tear pieces of basil to finish it off. Garnish with some extra bits of pesto if you like. Serve immediately.

Equipment

Recipe Notes

  • I toasted the pumpkin seeds with a bit of salt before grinding them into the pesto, but if you prefer to keep this raw, just skip that step.
  • I use a julienne peeler for the zucchini, but if you have a spiralizer, you can probably get away with 3 zucchinis since it better utilizes the seedier inner part of the vegetable.
Zucchini spaghetti with pumpkin seed pesto and peaches is a wholesome, vegan, and refreshing summer salad with tons of great flavour.