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Walnut Pesto With Zoodles

Walnuts not only add a great flavor to pesto but heart healthy fats as well!
Course Main Course
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  • 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.