Our friends at Fridge to Fork have done it again- they’ve transformed our radically convenient superfood Pumpkin Seed Bar into a magical full meal recipe fit for a queen. Meet pumpkin seed pesto zoodles! Grab two Honey Sea Salt Pumpkin Seed Bars and make your own!


Prep Time

10 minutes

Cook Time

10 minutes

Ready In

20 minutes

Serving Size



  • 2 Honey Sea Salt Health Warrior Pumpkin Seed Bars
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 5 handfuls arugula
  • 2 large zucchini
  • 1 Tbsp olive oil
  • 10 oz. whole grape tomatoes
  • 1 clove garlic, sliced
  • 10 leaves basil, ribboned
  • pinch red pepper flakes


  1. Add all pesto ingredients to a food processor, crumbling the Pumpkin Seed Bars as you add them. Process on low, stopping to scrape down the sides as needed.
  2. Spiralize zucchini or purchase it already in noodles.
  3. Heat olive oil over medium-high heat in a large skillet. Add the whole grape tomatoes, sliced garlic, and half of the basil. Cover and cook for 3-5 minutes, until the tomatoes are slightly blistered and begin to burst.
  4. Turn the heat to low and toss in the zucchini noodles. Cook for 2 minutes, or until the zucchini is slightly cooked, but retains some crunch. Be sure to watch it carefully, as it will go from raw to mushy very quickly!
  5. Stir in 1/2 - 3/4 cup of the pesto. Store the remaining pesto in a mason jar in the refrigerator for up to one week.
  6. Serve zoodles topped with the remaining basil, red pepper flakes, and a drizzle of olive oil!