Start with your cilantro pepita pesto, place Pepitas (1/3 cup) toasted or raw in a food processor and pulse a few times until seeds are fairly broken down.
De-seed the small Jalapeño Pepper (1) but leave a few seeds for heat if you'd like.
Remove the ends from the bunch of Fresh Cilantro (3 cup) leaves and small stems are okay.
Add cilantro, Garlic (2 clove), jalapeno pepper, Extra-Virgin Olive Oil (3 Tbsp), juiced Lemon (1) , Pink Himalayan Sea Salt (1/2 tsp), Hemp Seeds (2 Tbsp), and optional Garam Masala (1/2 tsp) to the food processor.
Blend until well combined and fairly smooth, stopping to scrape down the sides as needed. Add Water (to taste), 1 tablespoon at a time, to thin if needed (to taste).
Taste for flavor and season to taste. Set aside.
Peel the outer layer of your Carrot (3) and discard. Using the peeler, ribbon the carrots. Wash the Zucchini (3), cut the ends off and using a mandoline, or tool of choice, ribbon the zucchini. If you'd like them smaller, you may julienne them.
Place carrots and zucchini in a medium size bowl and add a few spoonfuls of pesto and mix to combine. You will have pesto leftover unless you really love the stuff and use it all!
Plate your ribbons, top with a sprinkle of pepitas and a nice dusting of Almond Parmesan (to taste). For a little extra color you could add some red pepper flakes to the top. Pesto will keep in an airtight container in the fridge for a week.