Vegan Pumpkin Seed Pesto Zucchini

In a world where plant-based dining is becoming more than just a trend, this Vegan Pumpkin Seed Pesto Zucchini Noodle dish stands as a testament to how vibrant, satisfying, and utterly delicious dairy-free eating can be. The marriage of delicate zucchini spirals with the rich, nutty pesto creates a light yet fulfilling meal that celebrates the natural flavors of fresh produce. Each bite delivers a perfect balance of herbal brightness from the basil and earthy richness from the pumpkin seeds, proving that plant-based cuisine can be both simple to prepare and spectacular to taste.

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This dish came to life during a warm summer evening when the idea of turning on the stove felt unbearable. The garden was overflowing with zucchini and basil, calling for a no-cook solution that would honor their peak-season flavors. The pumpkin seeds, with their subtle earthy notes and impressive nutrient profile, create a pesto that's not just a substitute for the traditional pine nut version but a star in its own right. The nutritional yeast brings a cheesy depth without any dairy, making this dish particularly special for those missing Parmesan in their plant-based journey.

Ingredients

• For the Pumpkin Seed Pesto:
• 1 cup (130 g) raw pumpkin seeds (pepitas)
• 2 cups (50 g) fresh basil leaves, packed
• 2 cloves garlic
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tbsp lemon juice (about 1/2 lemon)
• 2 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2–4 tbsp water, as needed
• For the Zucchini Noodles:
• 4 medium zucchini (about 800 g), spiralized
• 1 tbsp olive oil (optional, for sautéing)
• 1/2 cup (70 g) cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves, for garnish

Instructions

Step 1: Prepare the pesto

In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water, 1 tablespoon at a time, to achieve a creamy consistency. Taste and adjust seasoning as needed.

Step 2: Create the zucchini noodles

Spiralize the zucchini into noodles using a spiralizer or julienne peeler.

Step 3: Prepare the noodles

For raw noodles: Pat the zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles: Heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes, just until warmed through and slightly tender.

Step 4: Combine

Toss the zucchini noodles with the pumpkin seed pesto until evenly coated.

Step 5: Serve

Serve immediately, garnished with cherry tomatoes and fresh basil leaves if desired.

Zusatztipps für die Zubereitung

Die Zucchininudeln können je nach Vorliebe roh oder leicht angebraten serviert werden. Für die rohe Version empfiehlt es sich, die spiralisierten Zucchini kurz mit Küchenpapier abzutupfen, um überschüssige Feuchtigkeit zu entfernen. Dies verhindert, dass das Pesto zu wässrig wird. Wenn Sie die Nudeln lieber warm mögen, reichen bereits 2-3 Minuten in der Pfanne – längeres Garen macht die Zucchini schnell zu weich und wässrig.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar anpassen: Fügen Sie dem Pesto eine halbe Avocado für extra Cremigkeit hinzu, oder ersetzen Sie die Kürbiskerne durch Sonnenblumenkerne oder Walnüsse für eine andere Geschmacksnote. Für zusätzliches Protein können Sie gekochte Kichererbsen oder weiße Bohnen untermischen. Im Winter funktioniert dieses Gericht auch hervorragend mit gerösteten Süßkartoffelnudeln anstelle der Zucchini.

Serviervorschläge

Servieren Sie dieses leichte Gericht als erfrischenden Hauptgang an warmen Sommertagen oder als Beilage zu gegrilltem Gemüse. Es passt wunderbar zu einem knackigen Sauvignon Blanc oder einfach zu Sprudelwasser mit einer Scheibe Zitrone. Das Pesto kann auch im Voraus zubereitet und bis zu 5 Tage im Kühlschrank aufbewahrt werden – fügen Sie einfach eine dünne Schicht Olivenöl auf der Oberfläche hinzu, um Oxidation zu vermeiden.

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This Vegan Pumpkin Seed Pesto Zucchini Noodle dish represents what plant-based cooking is all about – celebrating fresh ingredients in their most vibrant form. The dish offers a perfect balance of textures and flavors: the tender bite of the zucchini, the herbal freshness of basil, and the rich creaminess of the pumpkin seed pesto. Whether you're a committed vegan or simply exploring more plant-based options, this dish demonstrates how satisfying dairy-free and gluten-free eating can be without compromise. It's a reminder that sometimes the simplest preparations, guided by quality ingredients and thoughtful technique, yield the most memorable meals.

Frequently Asked Questions

→ How do I make a smooth pumpkin seed pesto?

Pulse pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor, adding water gradually to reach a creamy consistency.

→ Can zucchini noodles be served warm or only raw?

Zucchini noodles can be enjoyed raw for a crunchy texture or warmed by sautéing briefly in olive oil to soften slightly.

→ What can I substitute for pumpkin seeds in the pesto?

Sunflower seeds or walnuts can replace pumpkin seeds, offering a similar texture and nutty flavor.

→ How can I add more protein to this dish?

Incorporate cooked chickpeas or white beans to enhance the protein content while maintaining plant-based simplicity.

→ What garnishes complement this dish well?

Cherry tomatoes and fresh basil leaves add color and freshness, enhancing the dish's vibrant flavors.