Walnuts not only add a great taste to pesto but heart healthy fats as well!
Hello family, friends, and fellow food blogger friends!! I have been having some major blogging and food photography withdrawals… I do not think I can prove to you all how much I have missed it via this blog post but I’VE MISSED IT!!! Last night I got home from Salt Lake City where I spent my time at the Annual National Conference – School Nutrition Association with CUSD (Clovis Unified School District). It was such an honor to be able to go on this trip being it was only the 2nd official week on the job! Conferences are always a great time to network, learn, and collaborate ideas with others who share the same passion as you do. I met A LOT of people and really cannot be more excited to be in this field of work. I know I can help make an impact here in this community and I am anxious to get going!
I created this recipe about a week ago and I finally have some time to share the recipe with you all. I had 3 lovely zucchini’s in the fridge I had purchased from a local farmers market and needed to use them up before I left for Utah! My brothers fiancé text me the day after I left and raved about how yummy these zoodles were! I made them just for myself so getting someones opinion on the flavor certainly made me a happy girl. What I like about this walnut pesto is that you can use it on other items as well…not just these zoodles! Mix it in with whole wheat pasta and grilled chicken, or use it as a spread on a flatbread…or even on salmon. Enjoy!
Walnut Pesto With Zoodles
- 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
- 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.