Cilantro and walnuts make a bright and flavorful appearance in this creamy pesto dish, a sure meal that you’ll be making this Summer season. If you can’t source walnuts, use the traditional nut used in pesto, pine nuts, or try almonds or pumpkin seeds.
Prep Time: 10 minutes
Cooking Time: 10 minutes
4 medium zucchinis, shaved as “zoodles”
2 cups fresh cilantro
1 cup fresh basil
1 cup walnuts
1 garlic clove, peeled & minced
1 tablespoon nutritional yeast
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice
½ cup olive oil
Sauté zoodles in a skillet until soft, about 5 minutes. When soft, remove from heat and drain any excess water.
Add all pesto ingredients to a food processor and pulse until very creamy.
Pour into the skillet and toss very well with the zoodles, until they are fully covered by the pesto.
Serve between 4, storing any leftovers in a glass container in the fridge for up to a week.
Net Carbs: 7