• Trim ends of zucchini and attach to spiralizer. If the length of your zucchini doesn't fit the spiralizer, cut the zucchini in half and spiralize half piece at a time.
• Turn the spiralizer to create zucchini noodles. Make sure you center the zucchini onto the spiralizer and that you firmly press the zucchini onto the blade while you turn. This will create long zucchini noddles and avoid short curly pieces.
• Set aside on a plate while you are making the sunflower seed pesto.

Make the pesto:

• Heat a small frying pan under medium heat. Add the sunflower seeds and toast them for 2 or 3 minutes until fragrant.Transfer the toasted seeds into a food processor along with all the rest of the pesto ingredients: basil leaves, olive oil, garlic clove, salt, and vegan Parmesan. Process until it forms a smooth pesto spread, it should not take more than 1 minute. If needed, stop the food processor, scrape down the sides of the bowl with a spatula, and process again until it forms a consistent spread.

Cook the zoodles:

• Heat the olive oil in a large pan on low-medium heat. Add the zucchini noodles and toss for 2-5 minutes, stirring often to warm the noodles evenly. Note that the longer you cook them the softer they become. For al dente crunchy zucchini noodles, stop after 2 minutes. I recommend you taste the noodles and adjust the time to your palate.
• Stir in the sunflower seed pesto and add the unsweetened almond milk to create a sauce. Cook for 1-2 minutes until the sauce is hot, thick and form bubbles on the side of the pan. Feel free to add more unsweetened almond milk to create a thinner sauce. Don't cook more than 8 minutes in total to prevent the zucchini noodles from softening too much.