Zucchini Spaghetti With Peaches And Pumpkin Seed Pesto (Recipe)
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Cooking tools:
- Spiralizer
- Food processor
- Peeler
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon coconut oil, melted
- 1 cup (160 g) raw, unsalted pumpkin seeds (pepitas)
- 1/4 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup packed fresh basil leaves
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1/2 garlic clove, minced
- 2 small to medium zucchinis (about 1 1/2 pounds or 680 g)
- 2 ripe organic peaches (if not organic, peel skin), pitted and sliced
- Fresh basil leaves, for garnish
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