Raw Zucchini Noodles with Kale Pesto

Ingredients

1⁄2 cup

pumpkin seeds

2 cup

kale, chopped

1 cup

basil, de-stemmed

2 clove

garlic, toasted or raw

1 tsp

red pepper flakes

1⁄2 cup

olive oil

1⁄4 cup

lemon juice

  to taste

salt and pepper

4 medium

zucchini

Instructions

1. Toast pumpkin seeds, set aside to cool.
2. Meanwhile, wash and chop kale and basil.
3. Combine pumpkin seeds, kale, basil, garlic, red pepper flakes, olive oil, lemon juice and salt and pepper in a food processor.
4. Blend on high for 2-4 minutes until smooth.
5. Add more salt or lemon juice, if needed, then set pesto aside.
6. Use a spiralizer to make zucchini noodles, using a large bowl to collect the noodles. If you don’t have a spiralizer, you can use a vegetable peeler or a mandolin to make thin slices. You can also chop the zucchini lengthwise and cut thin slices.
7. Toss zucchini in large mixing bowl with pesto and combine until mixed.
8. Serve cold or warm.