Spicy Raw Pesto with Carrot Zucchini Ribbons
Ingredients
- 3 large carrots, peeled into ribbons
- 3 small zucchini, peeled into ribbons
- pepitas, for serving
- mineral salt & cracked pepper to taste
Cilantro pepita pesto
- 1 large bunch cilantro (3 cups loosely packed), ends removed, leaves and small stems ok
- 1/3 cup pepitas (shelled pumpkin seeds), toasted or raw
- 2 tbsp hemp hearts, optional
- 2 cloves garlic
- 1 small jalapeno, seed removed (leave a few seeds for heat if you like)
- juice of 1 large lemon
- 1/2 tsp himalayan salt
- 1/2 tsp garam masala, optional
Preparation
Place pepitas for pesto in food processor and pulse a few times until seeds are broken down.
Add remaining pesto ingredients and blend, adding water if needed to thin, one tablespoon at a time.
Add pesto sauce to grated carrots and zucchini.
Sprinkle extra pepitas on top and enjoy.
