Transform raw pumpkin seeds into a vibrant, dairy-free pesto for summer dining
In short: This video demonstrates how to prepare a vegan pesto using soaked pumpkin seeds and fresh basil, served over spiralized zucchini noodles. It offers a refreshing, light alternative to traditional pasta dishes, perfect for warm-weather meals or outdoor gatherings.
The recipe centers on pumpkin seeds, which require an overnight soak of approximately 8 hours to prepare. Once softened, the seeds are pulsed in a food processor until they reach a breadcrumb-like consistency. This base is then combined with fresh basil, olive oil, water, lemon juice, and seasonings to create the pesto.
For the base, zucchini is spiralized into long, lengthwise strands. After a light toss with sea salt to draw out moisture, the noodles are coated in the prepared pesto. The dish is finished with additional salt and pepper to taste, resulting in a simple, plant-based meal.
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Sources
- Summary by Intellect · source: Rawcology Vegan Pumpkin Seed Pesto with Zucchini Noodles || Le Gourmet TV
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