Creamy Pesto Zoodles

servings: 4

Share

Ingredients

COMBINE basil, walnuts, lemon zest, garlic, olive oil, yogurt and cheddar in your blender or food processor.
BLEND or process just until combined into a coarse, but creamy paste. Add salt and pepper to taste.
Create zoodles, or noodles, with the zucchini using either a spiralizer or a mandolin with a julienne attachment.
HEAT 2 tablespoons of olive oil in a large sauté pan. Add the zoodles and gently cook for just about 4 to 5 minutes over medium-high heat, tossing frequently. Remove the pan from the heat and add the pesto sauce. Toss until the zoodles are well coated.
SERVE with additional crumbles of cheddar.

Share:

COMBINE basil, walnuts, lemon zest, garlic, olive oil, yogurt and cheddar in your blender or food processor.
BLEND or process just until combined into a coarse, but creamy paste. Add salt and pepper to taste.
Create zoodles, or noodles, with the zucchini using either a spiralizer or a mandolin with a julienne attachment.
HEAT 2 tablespoons of olive oil in a large sauté pan. Add the zoodles and gently cook for just about 4 to 5 minutes over medium-high heat, tossing frequently. Remove the pan from the heat and add the pesto sauce. Toss until the zoodles are well coated.
SERVE with additional crumbles of cheddar.