Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

By Chef: Ooh La Raw
Posted: May 15, 2012


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When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!



  • 2 Zucchini, spiralized

Basil Pesto:

  • 1 C basil, spinach combo
  • 1 tsp lemon juice
  • 3 – 4 cloves of garlic (or more if you feel like taking chances)
  • 1 T white miso paste
  • 1/2 tsp sea salt
  • 1/4 C olive oil
  • 1/2 C pine nuts

Pumpkin Seed Parm:

  • Dehydrated pumpkin seeds, pulsed into course powder


Basil Pesto:

Place herbs on the bottom of the blender, add everything else. Blend until smooth.

To assemble:

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!