Recipe courtesy of Santos Loo
Recipe courtesy of Santos Loo
Watch how to make this recipe.
Hearty Greens Pesto with Raw Veggie Noodles
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 51 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 13 mg
- Sodium
- 729 mg
My kids love the pesto in this recipe and ask me to make it all the time. It’s made with a variety of greens instead of just basil, uses pepitas (green pumpkin seeds) instead of the more common pine nuts or walnuts, and gets brightness from sun-dried tomatoes and a splash of lemon. It’s bound to garner some fans in your own home whether you toss it with raw veggie noodles as I do here, serve it with traditional pasta, or use it as a sandwich spread or a dip.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 51 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 13 mg
- Sodium
- 729 mg
Ingredients
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Directions
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25m
Easy
CLASS
- Put the pepitas in a small skillet and place over medium-low heat. Cook, shaking the pan, until the seeds are toasted and lightly blistered, about 6 minutes. Transfer to a plate to cool slightly.
- Place the pesto ingredients in this order in a food processor: arugula, basil, kale, parsley, sun-dried tomatoes, 1/2 cup of the toasted pepitas, the lemon juice, 1 1/2 teaspoons salt, Parmesan and 1/3 cup olive oil. Process until all of the ingredients are evenly combined and become a chunky paste. Season to taste with more salt if needed. Set aside if using immediately, or store in an airtight container in the refrigerator (see Cook’s Note).
- Whisk together the remaining 1/4 cup of olive oil, the vinegar, oregano and 1 teaspoon salt in a medium bowl. Add the veggie noodles and toss to coat. Add the pesto and stir until the noodles are evenly coated with pesto. Divide between 4 plates and garnish with the reserved 1/4 cup pepitas and more Parmesan.
Cook’s Note
The pesto can be refrigerated in an airtight container for up to 1 week or you can freeze it for up to 1 month. Use your favorite veggie noodles in this dish; I don’t call for butternut squash noodles here since this is a raw preparation. You can also use cooked veggie noodles or conventional pastas as well.
