Super delicious zucchini noodles with pesto that is made from basil and almonds.

Zucchini Noodles  with Pesto

yield

time

Ingredients

– 4 zucchini spiralized – 3/4 teaspoon sea salt divided into 1/4 teaspoon & 1/2 teaspoon – 1/3 cup raw almonds – 2 cups fresh basil – 1/3 cup Parmesan cheese grated – 2/3 cup extra virgin olive oil – 2 cloves garlic chopped few times – 1/8 teaspoon black pepper – 1 tablespoon avocado oil

4 servings

45 mins

Step 1

To make zucchini noddles, spiralize zucchini using spiralizer.  Then sprinkle 1/4 teaspoon of salt over zucchini noodles and place them in a colander over a bowl.

Step 2

Let sit & drain for 30 minutes. Squeeze the juice out of zucchini noddles and pat dry. While the zucchini noodles are draining, preheat the oven to 400F.

Step 3

Place almonds on a baking sheet lined with parchment paper. Bake for 6-8 minutes or until golden and a nice toasty aroma. Be careful not to burn them. After, transfer the toasted almonds to a food processor. Pulse few times until coarse pieces. Try not to over mix or else it will turn into almond butter.

Step 4

Now, into the food processor with almonds add basil, cheese, oil, garlic, black pepper and remaining 1/2 teaspoon sea salt.

Step 5

Pulse until pesto texture. If needed, scrap the pesto down and pulse more for even almond pesto texture.

Step 6

To cook zucchini noodles, using a large skillet, heat avocado oil over medium/high heat, add zucchini noodles and cook for 3-5 minutes, stirring few times.

Step 7

Pour almond pesto over the top. Mix and cook for 1 more minute or until heated thru. Serve immediately with Oven Baked Salmon. Enjoy!

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