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Zucchini Noodles with Spinach Pesto

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

A healthy spinach pesto with Zucchini Noodles and fresh basil that's easy to prepare and makes for a delicious keto vegan dinner option.

Zucchini Noodles with Spinach Pesto

 1 ½ cups Fresh Spinach (firmly packed)
 1 Clove Garlic (Optional)
 2 ¼ tsp Lemon Juice
 ¼ tsp Sea Salt
 ½ cup Walnuts
 ⅛ cup Olive Oil
 2 Medium Zucchinis
1

1. Add spinach, garlic, lemon juice and salt to your food processor. Process until spinach is completely processed and garlic is reduced (about 45 seconds).

2

2. Add remaining ingredients (walnuts and olive oil) to the food processor mixture. Process again until walnuts are fine, resembling pesto.

3

3. To make your noodles, peel your zucchini (remove outer green peel). Use a clean vegetable peeler (or a vegetable spiralizer if you have one) to slice zucchini into “noodles.”

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4. Place noodles and sauce into a large bowl and gently stir using two spoons until well combined. Enjoy immediately.

Tips"
5

Spinach pesto keeps extremely well in the fridge for up to 4 days. If making in advance, store sauce in fridge. Then make fresh zucchini noodles at the last minute and assemble.