For the noodles:
1-2 spiralized zucchini per person
For the pesto:
2 cloves garlic
½ packed cup fresh parsley, woody stems removed
½ packed cup fresh mint, stems removed 
1/3 cup pepitas
¼ cup olive oil
½ tsp lemon juice
1 TBSP tamari
¼ teaspoon sea salt
black pepper to taste
Process garlic in a food processor.  Add remaining ingredients and pulse.  Adjust seasoning to taste.  Toss spiralized zucchini with a generous coating and serve with nutritional yeast, if desired.

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