Zoodles with Pumpkin Kale Pesto

Ingredients

Zoodles:

• 4 Medium Zucchini

Pumpkin Kale Pesto:

• 1 Cup Basil Leaves
• 1/4 Cup Kale stems removed
• 2 Tablespoons Spinach
• 1/4 Cup Pumpkin Seeds
• 4 Tablespoons Filtered Water
• 1/4 Teaspoon Sea Salt
• 1/2 Teaspoon Fresh Lemon Juice
• 1 Clove Garlic roughly chopped
• 1 shake or pinch of Cayenne Pepper

Other Ingredients;

• 16 in Grape Tomatoes sliced half

Instructions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

Pistachio Pesto:

1. Place all of the ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

Assemble:

1. Toss the zoodles with enough pesto to coat, and place onto a plate. Add about 8 grape tomato halves to the zoodles. Serve immediately.