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Pumpkin Seed Pesto Zoodles | Koko's Kitchen

Pumpkin Seed Pesto Zoodles | Koko's Kitchen

I would like to preface this post by saying that while I love zucchini…I currently have so much of it in my fridge that I cannot possibly accept any more “gifts” from family members and friends hoping to pawn off their surplus of garden zucchini on me. Anyone who has ever grown zucchini knows how it is- haha!

One of the ways that I like to use zucchini is to spiralize it into noodles a.k.a. “zoodles”! Zoodles are a great gluten-free alternative to pasta but they can also be used as a base for a variety of other dishes. I love to use zoodles in stir-frys, soups or instead of pasta when I want a lighter meal.

Zucchini isn’t the only vegetable that can be used in this way. My spiralizer is one of my favourite kitchen gadgets and I have used it for potatoes, yams, cucumber, carrots, beets and more.



If you want to get your hands on a spiralizer, I have a few options on my Amazon Associates store. Click here to check them out.

Also, I’ve called on some friends from Food Bloggers Of Canada to take a peek at what they are using their spiralizers for. Check out this lovely round-up of recipes for more inspiration.

Cucumber Carrot Salad with Sesame Seeds by Making Healthy Choices

Baked Parmigiano and Herb Potato Noodles by Sugar Loves Spices

Carrot Cashew Zoodles with Crispy Sesame Tofu by Justine Celina

15-minute Zippy Garlic-Basil Marinara with Zucchini Noodles by The Taste Space

Spiralized Vietnamese Kohlrabi Salad by From Pasta To Paleo

Pumpkin Seed Pesto Zoodles | Koko's Kitchen

Pesto Zoodles (serves 2-4)

Pumpkin Seed Pesto:

  • 2 cups fresh basil
  • 1/4 cup raw cashews
  • 1/2 cup raw pumpkin seeds (make sure they are unsalted)
  • 1 clove garlic
  • zest and juice of one lemon
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/2 cup olive oil

Pumpkin Seed Pesto Zoodles | Koko's KitchenZoodles:

  • roughly  1 kilogram zucchini (I used a mix of yellow and green)
  • a splash of olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 teaspoon sea salt
  • freshly ground black pepper, to taste

Using a spiralizer, process the zucchini into noodles.

Heat the olive oil in a large frying pan over medium heat.

Add the red pepper flakes and fry for a minute or so.

Add the zucchini noodles, sun-dried tomatoes, salt and pepper.

Cooking for just few minutes until zucchini has softened. Be careful not to overdo this, as the zucchini can go from soft to soggy very quickly. I like the noodles to be a little more al dente!

Stir in about half of the pesto sauce until just heated through.

Taste, and adjust the amount of pesto to your liking.

Enjoy!

Pumpkin Seed Pesto Zoodles | Koko's KitchenPumpkin Seed Pesto Zoodles | Koko's Kitchen

Disclaimer: Koko’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Koko’s Kitchen.
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  • Lucky you, Koko, having an abundance of zucchini (esp. those yellow one) on your hand (or in the fridge)…I eat lots of them and almost daily last weeks. Your zoodles with pepita pesto looks awesome!

  • thehappyhealthfreak

    I love zoodles too…and pesto…and that skull spatula!!

  • I know a lot of people are in the same boat with the zucchini right about now! Haha!

    Thanks Angie!!

  • Oooh thank you!! I love that spatula too 😉

  • sugarlovespices

    Thanks Koko for including our recipe among other delicious and fun dishes! Your zoodles look lovely!

  • inspirededibles

    Haha, what a nice position to be in to say no to fresh garden goodies! 🙂 I sure like how you’ve dealt with your supply here… This is one of the most original and nutritious pestos I’ve ever come across Koko – lip smacking flavors too. The sun-dried tomato rounds it all off. Gorgeous! I’m in zoodle zen 😀

  • Great post! My mom gave me a spiralizer and I haven’t had a chance to use it much yet. Now I have plenty of yummy recipes to try! Thank you.

  • My pleasure – your potato dish looks incredible! Thanks!!

  • I know, I know, I’m lucky!! Thanks Kelly! 🙂

  • Oooh! I do hope you try it out soon- you’ll be obsessed!! Can’t wait to see what you make 🙂

  • Dylan

    So many zoodles!! I just made a pesto zoodle recipe but I like your pumpkin seed addition. Sounds great.

  • Pingback: 10 Zucchini Recipes To Make - wild+free family()

  • I also made this,…It was superb in flavor & texture too! divine dish!

  • I’ve been spiralizing like crazy this summer too! It’s such a fun way to make dinner and I love how vibrant the dishes turn out. The ones you’ve shared in this post all look amazing!