1. Make
the pesto: combine the pine nuts, Mother Raw Caesar Dressing,
salt and pepper in a food processor and pulse until combined.
2. Add the
basil and process until combined. With the machine running, drizzle in the
olive oil until fully incorporated and the pesto is smooth.
3. Stir in the
nutritional yeast and give it a quick stir, or pulse to combine. Set
aside.
4. In a
skillet over medium-low heat, drizzle in the olive oil.
5. Once the skillet
is warm, add the sunflower seeds and pumpkin seeds.
6. Toast until golden and
the pumpkin seeds are popping, stirring occasionally.
7. Remove from the heat
and pour into a small bowl. Season with nutritional yeast and salt and
pepper to taste.
8. In the
same skillet, heat the pan over medium heat. Add the sweet potato noodles
and pesto and toss with tongs to combine.
9. Keep tossing until the noodles
have softened somewhat and are heated through, about five minutes.
10. Divide
the noodles on plates and top with cherry tomatoes and seedy croutons.
11. Drizzle with more olive oil and season with salt and pepper, to taste.
Enjoy!
