Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce
My children love this vibrant, dairy-free pesto and say it tastes “cheesy”—even without the chees
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Cooking tools:
- Blender
- Spiralizer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Serving bowl
Ingredients
- 4 medium English cucumbers (middle eastern or english)
- 1 cup pumpkin seeds soaked
- 1 cup water
- ½ cups freshly squeezed lemon juice
- 3 cloves garlic peeled
- 1 teaspoon sea salt
- 4 cups fresh basil (packed)
- ½ cups extra virgin olive oil
- 4 roma tomatoes chopped
- nasturtium flowers (or other edible flowers)
- fresh basil
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