NUTRITION

SERVINGS

INGREDIENTS

2 medium zucchini

5 tbsp hemp hearts

4 tbsp nutritional yeast

2 tbsp pumpkin seeds

1 cup fresh basil

1 cup fresh baby spinach

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Use a spiralizer or julienne peeler to transform the zucchini into long, noodle-like strands.

• 2

  Place the zucchini noodles in a large mixing bowl and set aside.

• 3

  In a high-speed food processor, combine the hemp hearts, nutritional yeast, fresh basil, baby spinach, lemon juice, garlic, sea salt, and black pepper.

• 4

  Pulse the mixture until a thick, uniform paste forms.

• 5

  Add one tablespoon of water and pulse again, adding more water only if necessary to reach a creamy, pourable consistency.

• 6

  Pour the pesto over the zucchini noodles and use tongs to gently toss the strands until they are fully and evenly coated.

• 7

  Transfer the noodles to a serving bowl and garnish with raw pumpkin seeds for added texture.