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!
Pumpkin seeds need to be soaked for about 6 hours.
4 medium English cucumbers (middle eastern or english)
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
4 roma tomatoes chopped
nasturtium flowers (or other edible flowers)