Spicy Pesto Zucchini Noodles
Ingredients
- 2 cups fresh organic basil leaves (no stems), gently packed
- ¼ cup toasted pine nuts or walnuts
- 3 large cloves garlic
- 4 Tbsp extra-virgin, cold-pressed olive oil
- 1/4 cup grated organic parmesan cheese (omit for dairy-free and add 1 extra Tbsp of lemon juice)
- 1/2 tsp Himalayan or sea salt
- 1 Tbsp fresh lemon juice
- 1/4 tsp cayenne pepper (to taste)
- 2 capsules of Organixx 7 Mushrooms, opened
- 2-3 med-large zucchinis, spiraled
- 1 Tbsp ghee or coconut oil
Instructions
- Spiralize your zucchinis. Place in a strainer and sprinkle with salt. Let sit for about 30 minutes to release moisture in noodles.
- Combine basil leaves, 7 Mushrooms, cayenne powder, salt, lemon juice, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine.
- In a frying pan, heat up 1 tablespoon of ghee or coconut oil. Add noodles and saute for 1 – 2 minutes, stirring frequently.
- Add pesto sauce to noodles and gently fold together.
- Garnish with additional grated cheese. Serve up immediately.
- Optional: Can top with grilled chicken and/or shrimp
Notes
Serves 4. Per Serving (based on using pine nuts, parmesan cheese & ghee):
Calories: 276 |
Total Fat: 24.1 g |
Total Carbohydrate: 12.5 g |
Dietary Fiber: 6.4 g |
Protein: 5.6 g
It sounds delicious can’t wait to make it, seems easy enough.
It sure is delicious, Ettorina. We appreciate your feedback. Can't wait to hear how it turns out for you! Keep us posted.
Thank you for being here with us. Hope you have a wonderful day.
Thank you! This looks so great. Every ingredient is healthy.
Absolutely, Leticia. Thank you for your feedback.
Let us know if you decide to recreate it. We'd love to know how it turns out for you.
Hope you have a wonderful day!!