Ingredients

The following ingredients have 4 Servings
  • 3 zucchini (large)
  • 2 bunches basil (fresh, chopped)
  • 1/2 cup garlic infused olive oil (Or regular EVOO)
  • Juice of 1 fresh lemon
  • 1/2 cup walnuts (chopped)
  • 1 avocado (small)
  • 1/2 cup shredded Parmesan cheese
  • 2 tsp. garlic (fresh, minced)
  • 1 tsp. red pepper chili flakes
  • salt and pepper (to taste)

Instruction

  • Using a spirzlier, spiralize zucchini. Place zucchini in a strainer over the sink, rinse with cold water and toss with salt. Let strain for 15-20 minutes while you prepare the walnut pesto.
  • In a food processor, pulse basil, garlic, lemon juice, walnuts, avocado, EVOO, red pepper chili flakes and salt + pepper. Once smooth, mix in Parmesan. If your pesto is too thick, add in a little more lemon juice or EVOO.
  • In a medium to large sized skillet, heat zoodles for no more than 5 minutes. You do not want them to get soggy! Mix in pesto, reserving some for topping. Enjoy immediately.