Vegan Pumpkin Seed Pesto Zucchini Noodles (Printable)

Spiralized zucchini tossed with creamy pumpkin seed pesto for a light, flavorful plant-based bowl ready in minutes.

# Ingredient List:

→ 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

# How to Make:

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 - Spiralize the zucchini into noodles using a spiralizer or julienne peeler.
03 - For raw noodles, pat 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 two to three minutes until warmed through and slightly tender.
04 - Toss the zucchini noodles with the pumpkin seed pesto until evenly coated.
05 - Serve immediately, garnished with cherry tomatoes and fresh basil leaves if desired.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • The pumpkin seed pesto is so rich and satisfying that you won't miss any dairy or heavy ingredients.
  • Raw zucchini noodles mean zero guilt, yet the dish feels indulgent and restaurant-quality.
02 -
  • Don't skip the paper towel step for raw zucchini noodles, as they release water quickly and will dilute your pesto if you're not careful.
  • Make your pesto first and let it sit for a few minutes before tasting and adjusting seasonings, as flavors meld and develop once everything's combined.
03 -
  • Pulse your pesto in short bursts rather than running the food processor continuously, which keeps the texture coarse and prevents it from becoming a thin paste.
  • If your pesto breaks or looks separated, whisk in a tablespoon of cold water, which usually brings everything back together beautifully.
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