Zucchini Noodles with Basil & Walnut Pesto

Summer harvest is in full swing and we are knee deep in zucchini and basil. Here is a recipe to use garden goodies in raw style!

 

4 medium zucchini, washed and unpeeled
1 medium clove garlic, crushed
1 tsp. salt
1 cup walnuts
2 tablespoons olive oil
3 cups tightly packed basil leaves
2 tablespoons fresh lemon juice
½ ripe avocado

Process garlic and salt into small pieces in the food processor.  Add nuts and process into small pieces. Add remaining ingredients and process until smooth.

Spiralize the zucchini into thin noodles using a vegetable spiralizer.  Mix about ½ to 2/3 of the pesto into the noodles with your hands.  I like to serve the noodles over mixed baby greens lightly dressed with simple Italian style dressing.  Enjoy!

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