vegan zucchini noodle recipe

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 7M, opened
• 2-3 med-large zucchinis, spiraled
• 1 Tbsp ghee or coconut oil

Instructions

1. Spiralize your zucchinis. Place in a strainer and sprinkle with salt. Let sit for about 30 minutes to release moisture in noodles.
2. Combine basil leaves, 7M, cayenne powder, salt, lemon juice, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
3. With the machine running slowly dribble in the oil and process until the mixture is smooth.
4. Add the cheese and process very briefly, just long enough to combine.
5. In a frying pan, heat up 1 tablespoon of ghee or coconut oil. Add noodles and saute for 1 – 2 minutes, stirring frequently.
6. Add pesto sauce to noodles and gently fold together.
7. Garnish with additional grated cheese. Serve up immediately.
8. Optional: Can top with grilled chicken and/or shrimp

https://organixx.com/spicy-pesto-zucchini-noodles-recipe/