Zucchini Spaghetti With Peanuts Arugula Basil Pesto

INGREDIENTS:

• 3 Zucchini (cut to resemble spaghetti)
• Colored peppers
• Tomatoes
• Roasted pumpkin seeds for garnish
• 1 1/2 cup Arugula

FOR PESTO

• 1 1/2 cups Basil Leaves
• 1/3 cup Roasted peanuts
• 1 teaspoon toasted sesame seeds
• 2 Garlic Cloves (smashed)
• 1 large Avocado
• 1 fresh lemon
• Salt
• Freshly Cracked Black Pepper

INSTRUCTIONS:

1. Use a julienne peeler to slice the zucchini into noodles. Set aside.
2. Combine the ingredients except the lemon juice for the pesto in a food processor or magic bullet and pulse until coarsely chopped. Slowly add the lemon juice and again pulse the food processor. Stop the processor and scrape down the sides of the food processor with a spatula. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles, peppers, tomatoes and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled. Garnish with pumpkin seeds.

By mistake I added cardamom instead of pumpkin seeds, as they looks almost same and I have same kind of containers for all these nuts and spices?haha

Managed to take out all the cardamoms and added pumpkin seeds later.

If you want to have warm zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.