About
This is an excellent low carb side dish that’s ready in 15 minutes! While many people love using a spiralizer to make vegetable noodles, using a vegetable peeler is a great way to make zucchini noodles very quickly. Simply cut the ends off of a medium-sized zucchini and make long strips lengthwise with the peeler. It’s recommended to peel until the seeds start showing, so as to not have seeds in a lot of the noodles. This pesto is a nice alternative to a typical pesto because it uses walnuts instead of pine nuts. Feel free to add some grated cheese to the pesto or for garnish, like romano or parmesan. Bon appetit!
Ingredients
- 4 cup zucchini
- 1 teaspoon lemon juice raw
- 1 ½ tablespoon olive oil
- 2 clove garlic
- 3 tablespoon walnuts
- 2 tablespoon basil fresh
- 1 tablespoon parsley
- ¼ teaspoon salt
Instructions
- Use a vegetable peeler to make long ribbons lengthwise with about 3 medium-sized zucchinis. You want to end up with about 4 cups of zucchini noodles
- Finely chop the basil and parsley. Chop the walnuts and then roughly chop the basil, parsley, and walnuts together. Add to a small bowl along with the squeeze of lemon and ½ Tbsp. olive oil.
- Heat the remaining tablespoon of olive oil in a pan over medium heat. Mince or grate the cloves of garlic and add to the pan and stir.
- Once the garlic is fragrant, add the zucchini ribbons and gently toss with a pair of tongs or a mixing spoon. Once the zucchini begins to soften, add in salt and the pesto mixture.
- Toss until the zucchini ribbons are al dente and remove from heat. Toss a few more times and serve!
Nutrition Facts
- Servings: 4
- Calories: 97.8kcal (per serving)
- Fat: 8.5g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 2.3g (per serving)
