The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by the Mushroom Council.

It´s Earth Day and we are celebrating by using earth-friendly ingredients!

According to the Mushroom Council, mushrooms can be considered as “one of the most sustainably produced foods in the United States¨. They require minimal land, water, and energy to grow.

We made this delicious plant-based meal from zucchini, mushrooms, and our homemade pesto using pumpkin seed butter made in the NutraMilk.

This dish is gluten-free, dairy-free, vegan, paleo, keto, whole-30, allergy-friendly, and more importable it´s earth-friendly!


For pumpkin seed butter

  • 2 cups (236g) raw pumpkin seeds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Basil pumpkin seed pesto

  • 3 tbsp. pumpkin seed butter made with the NutraMilk
  • 1 bunch fresh basil
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. nutritional yeast (optional- can also substitute with our vegan parmesan)
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup olive oil

For zoodles

  • 8 oz. white button mushrooms, chopped
  • 3 medium zucchini, cut into zoodles
  • 1 tbsp. olive oil
  • Fine sea salt to taste


  • Making pumpkin butter
    • Place pumpkin seeds and salt in the NutraMilk container.
    • Press Butter cycle, set for 10-11 minutes.
    • Press Start.
    • Open the container lid.
    • Add olive oil and any other seasoning you´d like.
    • Press Mix cycle (Do not change default time) and start.
    • If necessary, set for an additional 2-3 minutes for a creamier butter.
    • Leave 3 tbsp. of butter in the container to make pesto and take the rest out and store for later use.

  • Place all the rest of the pesto ingredients in the NutraMilk container along with the 3 tbsp. of pumpkin seed butter and mix, until well combined. Set aside.

  • Heat the 1tbsp. of olive in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until the being to soften. Add the zoodles and cook 2 to 3 minutes more, just until they begin to become tender.
  • Pour in the pesto and cook for 1 more minute to heat all ingredients. Adjust seasoning before serving. Enjoy!