Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce (dairy-free, nut-free, grain-free)
If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!
To make cucumber noodles, you will need a spiralizer. This handy kitchen tool makes noodles out of vegetables....zucchini, carrots, kohlrabi, sweet potatoes, beets, cucumbers! You can watch this short video I posted to Instagram a few weeks ago of me making noodles from yellow summer squash. You can order one here. If you don't have a spiralizer, then just enjoy this sauce tossed with cooked noodles, drizzled over baked chicken or cooked winter squash...or? Leave a comment below with more ways you are using it!
Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce
My children love this pesto sauce and think it tastes "cheesy." Use it to toss with any type of cooked noodle, or use it as a salad dressing for a fresh summer garden salad. I prefer using the middle eastern or english cucumbers for making noodles as they don't have as many seeds!
Noodles
Sauce
Other Ingredients
sauce
- To make the sauce, place pumpkin seeds into a bowl and cover with filtered water. Soak for about 6 hours. Then drain and rinse.
- Place pumpkin seeds, water, lemon juice, garlic, and salt into a blender and blend until smooth.
- Then add the fresh basil and blend again.
- Add the olive oil and blend on low speed until combined.
- Taste and add more salt if necessary.
noodles
- Use your spiralizer to make the cucumber noodles.
- Place them into a bowl and toss with about 1 cup of the pesto sauce.
- Add any additional ingredients. Serve immediately.
- Place extra sauce in the refrigerator for up to a week (or freeze in ice cube trays).
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.Nourishing Meals Newsletter
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Comments
Ah, this looks great. I've been eating a lot of cucumbers lately so the spiralizer sounds perfect. Thanks for sharing about the summits going on, as well.
Great idea! Thanks for sharing Nicole. What's the brand of the black bean pasta you found? Thanks! :)
Sounds yummy, will definitely have to try it out! I don't have a spiralizer (yet) but I take my veggie peeler and peel zucchini and basically just keep peeling until I reach the seeds and it makes fettucine-like noodles that you can steam or sautee and I actually prefer them over regular pasta. I also just found a black bean pasta that was pretty good too and full of protein. I think they'd both be fantastic with this sauce :)
Tanya- Yes raw pumpkin seeds without the shell. They are often called pepitas and have a green color. You should be able to find them in the bulk section of your local health food store. :-)
Sounds delicious! Would you please clarify: Does "raw pumpkin seeds" mean without the shell?
Thank you for all of your wonderful sharing!
-Tanya