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Mar 05 2012
6 years ago
7:00 PM MDT

Pesto with Zucchini “Noodles”

Mar 05, 2012 @ 7:00 PM MDT
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I have a confession to make – I am a basil freak. Yep… I love it! And one of my favorite things to make with basil, why of course, pesto! If you haven’t had the chance to try pesto yet, you are so missing out and really should try the recipe below ASAP. This recipe will change your life! πŸ˜€ OK, maybe not change your life, but you get what I’m saying…

So usually pesto comes in handy when you want to turn a boring pasta dish into something quite amazing. However, since I am no longer eating pasta, I had to get creative and zucchini noodles came to mind. I made my zucchini noodles with this rockin’ gadget. I love this thing. It’s super user-friendly and clean up is a breeze. You gotta get one.

After making my “noodles”, I threw them into a bowl and sprinkled with salt and pepper. Then I set them to the side to focus on making some delicious and simple pesto.

Simple and Delicious Pesto

(Makes enough sauce for about 5 zucchinis)


2 bunches of fresh basil (about 4 to 5 cups)
3/4 cup walnuts
1/2 cup freshly grated Romano Cheese (you could use Parmesan, but I love Romano!)
Freshly squeezed juice from 1 lemon
2 to 3 cloves of garlic
1/2 to 1 teaspoon salt (possibly more or less)
1/2 to 1 teaspoon black pepper (possibly more or less)
1/2 to 3/4 cup olive oil

Place all ingredients (except for the olive oil) in a blender or Vitamix. Gradually drizzle in the olive oil while blending until you reach the right consistency. Make sure to taste, as you may need to add more or less salt and pepper.

Nuke the zucchini noodles for a couple of minutes and make sure to drain any water that has formed in the bottom of the bowl. Throw Pesto sauce over the noodles and toss until evenly combined. I topped my pesto “noodles” with some additional grated Romano cheese and diced tomatoes… so delicious!

And yes, I am cheating a bit on Whole 30 by having the Romano Cheese… but I couldn’t help myself! πŸ™‚

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