Zucchini noodles with pesto

You can make these zucchini noodles even if you don’t have a spiralizer – a grater will do just fine.
Basil-pumpkin seed pesto
  • ½ small yellow onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 2 cups packed fresh basil leaves
  • ½ cup pumpkin seeds, toasted
  • ⅓ cup olive oil
  • 2 teaspoons lemon juice
  • Pinch of red pepper flakes
  • Salt, to taste
Zucchini noodles
  • 3 large zucchini
  • Salt
  • Fresh basil leaves, and tomato salsa or cheery tomatoes for garnishing
  1. To prepare the pesto: In a food processor, combine the onion, garlic, basil, toasted pumpkin seeds, olive oil, lemon juice and red pepper flakes. Blend until smooth and season with salt, to taste (I added about ½ teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of lemon juice to help balance the flavors).
  2. To prepare the noodles: Spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon).
  3. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.