Creamy Pumpkin Seed Pesto Zucchini Noodles
Ingredients
- 1/8 cup fresh cilantro
- 1/4 avocado
- 2 tablespoons olive oil
- 1/2 lemon
- 2 tablespoons pumpkin seed butter (can use tahini instead)
- 1 clove minced garlic
- Sea salt and pepper to taste
- Small increments of water as needed for texture
- Zucchini noodles (quantity not specified)
- Broccoli (for grilling)
- Shiitake mushrooms (for grilling)
- Onions (for grilling)
- Micro kale greens
Preparation
Blend all pesto ingredients until creamy.
Grill the broccoli, shiitake mushrooms, and onions.
Toss the blended pesto with zucchini noodles.
Serve the mixture with the grilled vegetables and micro kale greens.
This dish is a nutritious 20-minute weeknight dinner and can be enjoyed as part of a plant-based lifestyle.
