A refreshing take on dinner!

Ingredients
Zucchini Noodles:
4 medium zucchinis

Pumpkin Seed Pesto:
1 cup (250 mL) pumpkin seeds, soaked overnight for about 8 hours
1 cup (250 mL) fresh basil
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) water
1 clove garlic
Juice of 1 lemon
Sea salt and black pepper

Method:
Soak pumpkin seeds overnight for about 8 hours.
In a food processor, pulse pumpkin seeds until they are like breadcrumbs.
Add basil, olive oil, water, lemon juice, sea salt and pepper.
Blend until smooth. Set aside.
Spiralize zucchini to make long lengthwise strands of zucchini.
Place zucchini noodles in a bowl and toss with a pinch of sea salt.
Toss zucchini noodles with the pumpkin seed pesto and season with sea salt and pepper as needed.

Serves 4