Shauna James Ahern'S Zucchini Noodles With Spinach Pesto, Feta, And Sunflower Seeds

1. 1

   Add the spinach, pine nuts, garlic, and lemon zest and juice to the bowl of a food processor. Whirl them up until everything is broken down into small pieces. Add the Gruyere and run the processor. You should have a great-smelling paste by now. With the food processor running, slowly drizzle in the oil until you have rich green pesto.

2. 2

   Grab a zucchini with your left hand. Using a vegetable peeler, grate long, even strips of the zucchini until you have reached the fleshy center and can peel no longer. (You can eat the outer skin, of course.) Repeat with the remaining zucchini.

3. 3

   Toss the zucchini noodles so they are all separated. Plop a couple of tablespoons of pesto into the noodles and toss them together. If you want more pesto, add a tablespoon at a time. You don't want to overpower the zucchini. When you have dressed the noodles to your liking, add the feta and sunflower seeds. Toss and serve.

* Per serving · 4 servings · Values may vary.