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["Start by using a julienne peeler, vegetable peeler or a spiralizer (oh you fancy!) to make zucchini spaghetti or ribbons. I love peeling my zucchini into long, thin ribbons, it reminds me of eating pappardelle but for this recipe I am sticking to the spaghetti look as it holds on to more of the pesto sauce.", "Next, make the pesto. Add the basil, spinach, pumpkin seeds, chopped garlic, and the juice of half a lemon into a food processor. Blend until combined. If you own a large food processor add the extra virgin olive oil slowly while it is running. I only own a small cuisinart where removing the top to add an ingredient is required, if that is the case, add the oil in 3 batches at a time. Similar to a salad dressing recipe, adding the oil slowly ensures that it is well incorporated. Now, add the parmesan cheese and pulse a few times. Before you add salt, give it a taste to see if you need it. To make this a vegan pesto, substitute the cheese for nutritional yeast, also known as the vegan's cheese!", "Toss the zucchini spaghetti with 1 to 2 tbsp of the pesto per serving...and yes, you will have left over pesto that you can use with real pasta or spread onto some bread...the possibilities are endless! Store your pesto in the fridge for up to 5 days.
