My children love this vibrant, dairy-free pesto and say it tastes “cheesy”—even without the cheese! It’s incredibly versatile: toss it with your favorite cooked noodles, swirl it into cucumber noodles for a light, hydrating meal, or use it as a creamy dressing for garden-fresh summer salads. For the best cucumber noodles, I recommend using English or Middle Eastern cucumbers—they’re firm, mild, and have fewer seeds, making for perfect spirals.
Preparation Note
The pumpkin seeds need to be soaked for about 3 to 6 hours prior to making this recipe. Place them into a bowl of filtered water on your counter. Then rinse and drain!
Ingredients
Noodles
4 medium
English cucumbers
(middle eastern or english)
Sauce
1 cups
pumpkin seeds
soaked
1 cups
water
½ cups
freshly squeezed
lemon juice
3 cloves
garlic
peeled
1 teaspoons
sea salt
4 cups
fresh basil
(packed)
½ cups
extra virgin olive oil
Other Ingredients
4
roma tomatoes
chopped
nasturtium flowers
(or other edible flowers)
fresh basil
