This dish is an excellent way to fit in vegetable servings, but you can also toss pesto with gluten-free pasta if desired.
1 1/2 cups fresh basil, packed
1/4 cup Nutiva Organic Hemp Oil
1/4 cup Nutiva Organic Hempseed
2 Tbsp freshly grated Parmesan cheese
2 Tbsp lemon juice
1 tsp lemon zest, finely grated
1 clove garlic, minced
1/4 tsp each salt and freshly ground pepper
4 medium zucchini (at least 2 inches in diameter)
1 cup grape tomatoes, halved (optional)
1. Add basil, oil, 1/4 cup of the hempseeds, cheese, lemon juice, lemon zest, garlic, salt and pepper to food processor; purée until smooth.
2. Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if necessary.
3. Toss zucchini strands and halved grape tomatoes (if using) with pesto. Let stand for 5 to 10 minutes or until zucchini softens.
4. Divide among 4 dishes; sprinkle with additional hempseeds if desired.