Carrot and Zucchini Ribbons and Cilantro Pepita Pesto
A fresh, nourishing and delicious raw recipe with vegetable ribbons and easy cilantro pepita pesto!
Ingredients
3
LargeCarrots
3
SmallZucchini
to taste
Vegan Parmesan Cheese
3cups
Fresh Cilantro
1/3cup
Pepitas
2Tbsp
Hemp Hearts
2cloves
Garlic
1
Jalapeño Pepper, deseeded
3Tbsp
Extra-Virgin Olive Oil
1
Lemon, juiced
1/2tsp
Pink Himalayan Sea Salt
1/2tsp
Garam Masala
to taste
Water
Nutrition Per Serving
Calories
489
Fat
39.8 g
Protein
16.5 g
Carbs
27.1 g
Cooking Instructions
step 1
Start with your cilantro pepita pesto, place Pepitas (1/3 cup) toasted or raw in a food processor and pulse a few times until seeds are fairly broken down.
step 2
De-seed the small Jalapeño Pepper (1) but leave a few seeds for heat if you'd like.