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
I prefer using the middle eastern or english cucumbers for making noodles as they don't have as many seeds! My children love this pesto sauce and think it tastes "cheesy." Enjoy!
4 medium cucumbers (middle eastern or english)
1 cup raw pumpkin seeds, soaked
1 cup water
½ cup freshly squeezed lemon juice
2 to 3 garlic cloves, peeled
1 teaspoon sea salt
4 cups fresh basil, packed
½ cup extra virgin olive oil
3 to 4 Roma tomatoes, chopped
nasturtium flowers (or other edible flowers)
fresh basil leaves
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.
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). Yield: about 4 servings
More Nourishing Sauce Recipes:
Mustard Green-Lime Pesto
Tomato-Basil Marinara Sauce
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