Zucchini Parpadelle with Mint Pesto ~ Sarah Bouchard Nutrition

Ingredients

• 3/4 cup extra virgin olive oil
• 1/2 cup pumpkin seeds, toasted
• 1 cup fresh mint (or half basil half mint)
• 1/4 cup fresh lemon juice
• 2-3 cloves garlic
• 3 tbsp nutritional yeast,
• sea salt and freshly ground pepper, to taste
• 1 cup coconut ribbons (unsweetened)
• 1 tbsp soy or coconut aminos (wheat-free)
• 1/2 tbsp maple syrup
• 1/2 tbsp liquid smoke
• 2 large zucchinis, peeled into parpadelles
• 1 medium red onion, sliced thinly
• 1 medium red pepper sliced thinly
• 3 canned artichoke hearts, cut in quarters
• 1 cup mushrooms, sliced
• 1 clove garlic minced
• 2 tbsp extra virgin olive oil
• fresh thyme
• more extra virgin olive oil for drizzling