Pumpkin Seed Parmesan on zucchini pasta

I’m loving this dairy-free parmesan alternative. It’s great to spice up a bowl of “un-cooked” zucchini spaghetti. Pumpkin seeds are so tasty and they’re a nutritional powerhouse to boot. It’s always best to soak the seeds overnight to release the enzyme inhibitors (that applies to all nuts and seeds). Rinse well and make sure they’re nice and dry before using them in this recipe. The nutritional yeast is optional though it does give it more of a “cheesy” flavor. I recommend sticking to yeast that’s organic and non-fortified (not enriched with synthetic B12 and other such questionable stuff).

It’s super easy and lasts for several weeks in the fridge:

• 1 cup raw pumpkin seeds
• 3 cloves of garlic
• 2 tablespoons of nutritional yeast
• 1 teaspoon of celtic or himalayan sea salt

Place all the ingredients in high speed food processor, pulse and voilà!

This raw pumpkin seed parmesan is also delicious sprinkled on my sunflower ricotta pizza (my latest dairy-free and gluten-free Italian obsession ;). I share the recipe (and six other scrumptious Italian raw dishes) in my new eBook, A Week’s Worth of Raw Italian!