ingredients:

Zucchini Noodles:

  • 4-6 large zucchini
  • 1 tablespoon coconut oil

Pesto:

  • 1/2 cup olive oil
  • 2 garlic cloves
  • 4 oz organic basil, washed with stems removed
  • 1 handful of organic spinach
  • 1 tablespoon of pine nuts, raw or roasted
  • Sea salt to taste

Garnish:

  • Sprinkle of pine nuts
  • 5-10 roasted macadamia nuts, shaved

instructions:

  • In a spiralizer or mandolin, shred zucchini into noodles, place in a large bowl and set aside.
  • In a mini chopper of food processor, place olive oil, garlic, basil, spinach, pine nuts and blend until smooth.  Add sea salt to your liking and blend until smooth.
  • In a large sauce pan, melt coconut oil and add zucchini noodles.  Stir until they have lost some water but not totally flimsy.  
  • Drain from water and place in a serving bowl.  
  • Add pesto to noodles and combine.  
  • Garnish with pine nuts and shaved macadamia nuts.
  • Optional: Add grilled shrimp

Serves 2-6

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