Shirataki Noodles with Cilantro Pumpkin Pesto - alive magazine

Ingredients

• 2 cups (500 mL) cilantro
• 1/3 cup (80 mL) shelled pumpkin seeds
• 1/2 cup (125 mL) Parmigiano Reggiano, grated
• 2 cloves garlic
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 tsp (5 mL) grated lemon zest
• Juice of 1/2 lemon
• 1/4 cup (60 mL) extra-virgin olive oil
• 2 - 7 oz (200g) packages shirataki noodles, rinsed and drained
• 1 1/2 cups (350 mL) cherry tomatoes, sliced in half
• 2 Tbsp (30 mL) hempseeds (optional)