For the pumpkin seed pesto:
- 1 tablespoon coconut oil, melted
- 1 cup (160 g) raw, unsalted pumpkin seeds (pepitas)
- 1/4 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup packed fresh basil leaves
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1/2 garlic clove, minced
For the zucchini spaghetti noodles (or, zoodles!):
- 2 small to medium zucchinis (about 1 1/2 pounds or 680 g)
- 2 ripe organic peaches (if not organic, peel skin), pitted and sliced
- Fresh basil leaves, for garnish
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine melted coconut oil with pumpkin seeds and salt. Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.
- In a food processor, grind pumpkin seeds until they’re what Anya calls the size of small breadcrumbs. Then add olive oil, basil, water, lemon juice and garlic. Blend until mixture is like a smooth paste. If you want it a little thinner, add more oil or lemon juice.
- To make the zucchini noodles, use a spiral slicer (this one we bought recently) to create about 5 cups of raw noodles from 2 zucchini.
- Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl. Add peach slices, and garnish with basil and small dollops of extra pesto, if desired. We also added salt and black pepper to taste.