Laura's Vegan Table


  • 2 cucumbers, washed, ends removed - cut in half to remove seeds
  • 1 pint of cherry tomatoes
  • 2 cups sweet pea leaves or basil, or any fresh greens
  • 1/3 cup pumpkin seeds (I used Go Raw Sprouted Pumpkin Seeds)
  • 1 clove of garlic
  • juice of 1 small lemon
  • 1/2 teaspoon salt
  • 3/4 cup water

I love pesto and think it’s delicious on just about anything. While basil is so fragrant, and the main ingredient in traditional pesto, you can still use many other types of greens for pesto. I love the flavor of sweet pea leaves, which you can get in the produce/salad section of the grocery store. I used them in this recipe; but you can use basil or really any other green leafy vegetable that you have on hand. Pumpkin seeds are also easy to get, and less expensive than pine nuts. I always have them in the house anyway, and they are versatile to use in any dish. With summer here, I love the crunchy, refreshing flavor of cucumbers. They’re always perfect alongside tomatoes. Cherry tomatoes seem to have a little sweeter flavor, so they’re great to use in recipes, in addition to just eating as a snack. So, as many recipe ideas, sometimes it’s just about making something from what you already have in the house. Hope you enjoy this simple, refreshing summer dish as much as I did! You’ll need a spiralizer or mandoline for this recipe to for slicing.


Slice the cucumbers with your spiralizer or mandoline and set aside. Add the greens, pumpkin seeds, garlic, lemon, salt and water into a food processor and blend until mostly smooth. Taste to see if it needs more of anything. Chop the cherry tomatoes. Add the pesto to the cucumber noodles and mix well to coat. Top with the cherry tomatoes.