Pumpkin Pesto Zucchini Noodles

I've fallen in love... with zucchini noodles aka zoodles! They are crunchy yet seem very pasta-like, a perfect food for a summer day. I don't know exactly is this a side dish, a main dish or a salad, but it passes as any :)

Pesto made with pumpkin seeds is extra yummy!!! Mmmm, I started already wondering what a sesame pesto would taste like :P

We are just about to go for a morning stroll with Foxtail. I was a bit worried about him previously, as he drank quite much, so we even visited a vet, but everything was ok with the lab tests. Now he's drinking normally (I'm blaming the fertilizer he had been eating ever since they put it for bushes here in the neighbourhood). Happy weekend!

Pumpkin Pesto Zucchini Noodles

serves 3-4 as a side
2 small zucchini
250 g cherry tomatoes
For garnish: Basil leaves
Pumpkin seed pesto*
1 cup packed fresh basil leaves
3-4 Tbsp pumpkin seeds, toasted (save some for garnishing)
3 Tbsp cold-pressed rapeseed oil
1-2 tsp red wine vinegar, to taste
Salt, to taste
Start by halving the tomatoes and put them on a baking dish (cutting surface upwards), sprinkle some salt on them and bake them in a convection oven 200 C about 30 minutes until they've dried. Open the oven door every now and then to get rid of extra moisture.

Meanwhile, make the pesto: toast the pumpkin seeds on medium heat, stirring frequently to prevent them from burning. Once lightly browned and "popping", set aside to cool. Blend seeds, basil leaves, oil, vinegar and salt in a food processor or similar until smooth. Add more salt if needed.
Prepare the "zoodles": I made my "spaghetti" with a julienne peeler (or you could use a spiralizer or just a vegetable peeler to make long wide strips like tagliatelle). Sprinkle them with some salt and then toss the pesto until evenly distributed. Add the halved cherry tomatoes, some basil leaves and the rest of the pumpkin seeds.

*Note: You can feel free to change the amounts in pesto, what suits your liking. I didn't stir all pesto in "zoodles", but served the rest separately to be added, if needed.

 Recipe adapted from Pure Delicious by Heather Christo, via Cookie+Kate

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