Walnut Pesto With Zoodles

Name: Walnut Pesto With Zoodles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 people
Ingredients: 3 zucchini; 2 bunches basil; 1/2 cup garlic infused olive oil; Juice of 1 fresh lemon; 1/2 cup walnuts; 1 avocado; 1/2 cup shredded Parmesan cheese; 2 tsp. garlic; 1 tsp. red pepper chili flakes; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
4 people
Course
Main Course

Walnut Pesto With Zoodles

Ulric Williams

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Walnuts not only add a great flavor to pesto but heart healthy fats as well!

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Ingredients

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

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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.