Vegan Pumpkin Seed Pesto Zucchini Noodles (Printable Version)

Fresh zucchini noodles with creamy pumpkin seed pesto, ready in 20 minutes.

# What You’ll Need:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for sautéing
12 - 1/2 cup cherry tomatoes, halved, optional for garnish
13 - Fresh basil leaves for garnish

# Step-by-Step Guide:

01 - In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve a creamy consistency. Taste and adjust seasoning as needed.
02 - Process the zucchini into noodles using a spiralizer or julienne peeler, creating uniform thin strands.
03 - For raw noodles: pat the zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles: heat one tablespoon olive oil in a large skillet over medium heat, add zucchini noodles and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Toss the zucchini noodles with the pumpkin seed pesto until evenly coated.
05 - Transfer to serving plates and garnish with cherry tomatoes and fresh basil leaves if desired. Serve immediately.

# Additional Tips::

01 -
  • It's ready in twenty minutes flat, which means you can go from hungry to deeply satisfied without any cooking involved.
  • The pesto tastes decadent and rich despite being completely dairy-free, so nobody needs to know you skipped the cheese.
  • One bowl, one processor, endless customization depending on whatever's hanging around your vegetable drawer.
02 -
  • Don't over-blend the pesto or it becomes a dense paste instead of a textured sauce with character; you're looking for coarse and chunky, not baby food.
  • Zucchini noodles release water as they sit, so assemble this dish right before eating unless you enjoy a soggy plate, which I definitely do not.
03 -
  • Pulse the pesto in short bursts rather than running the food processor continuously, which gives you way more control over the final texture.
  • If your pesto seems too thick, add water by the half-teaspoon rather than tablespoons—it's easier to loosen something than to thicken it back up.
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