Zucchini Pesto Pasta

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  • 6 zucchini spiralized
  • ½ cup raw walnuts halves or pieces
  • ¼ cup water
  • 1 cup fresh basil leaves
  • ½ cup fresh mint leaves
  • 1 cup zucchini diced
  • 3 garlic cloves minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 1 cup cherry tomatoes halved
  • raw pine nuts for garnish
  • Combine the walnuts, water, basil, mint, diced zucchini, garlic, lemon juice and salt in a high speed blender and mix until completely smooth.
  • Heat heat olive oil in a skillet over medium heat. Add the zoodles (spiralized zucchini) and toss well to coat. Gently toss until the zoodles are completely heated. Add the pesto and stir well to coat.
  • Serve and top with cherry tomatoes and pine nuts and enjoy!
Make ahead tip: Prepare the pesto in advance to make this recipe a snap to throw together! Store the pesto in the fridge for 4-5 days or in the freezer for months.