Pumpkin seeds are a rich source of zinc (one ounce contains more than 2 mg of this beneficial mineral), which is important for immunity, cell growth and division, sleep, mood, your senses of taste and smell, eye and skin health, insulin regulation, and male sexual function. Their green color makes them a great companion for the herbs, garlic and olive oil in this pesto recipe. Zucchini noodles are an excellent substitute for pasta and even though this dish is served cold, the sauce can be lightly heated in a saucepan in the winter for a warming raw dinner.
Cilantro Pesto Zucchini Linguini
Prep time
Total time
Author: Rachel Carr
Serves: serves 4
Ingredients
For the zucchini linguini:
- 2 zucchini, peeled and cut on a spiral slicer
- 4 sundried tomatoes, soaked 15 minutes and chopped fine
- ¼ cup basil, chopped
- ¼ cup parsley
- ½ cup cherry tomatoes, quartered
- sea salt and pepper to taste
For the pesto:
- 1 cup raw pumpkin seeds
- 1 cup olive oil
- 1 bunch cilantro
- 1 teaspoons salt (or more to taste)
- 6 cloves garlic
Instructions
For the Pesto
- Puree all ingredients together in a food processor.
- To assemble the pasta, toss the ingredients together with as much pesto as desired. Season with salt and pepper as desired.
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