Carrot and Zucchini "Spaghetti" with Spinach Pesto

By vdub

Ingredients

• 2 large carrots
• 2 large zucchinis
• 3 cups baby spinach
• 1/4 cup raw pumpkin seeds
• 3 cloves garlic (I used 4, it was too much)
• 3 tbsp olive oil
• Salt to taste

Details

Servings 1
Adapted from thatglutenfreegirl.com

Preparation

Step 1

Julienne the carrots and zucchinis into a large bowl. Place the rest of the ingredients in a food processor. Process until it's reached the desired consistency. Pour it over the julienned veggies and toss until well mixed.