Zucchini Pasta with Mexican Pesto
INGREDIENTS:
| • | 3 | Garlic cloves |
| • | 1 | Shallot |
| • | 1 ½ Cup | Cilantro |
| • | 3 Tbsp. | Olive oil |
| • | 1 oz. | Lime juice – fresh |
| • | ½ Cup | Pecans |
| • | ½ tsp. | Sea Salt |
| • | season | Black Pepper |
| • | 8 oz. | Zucchini |
INSTRUCTIONS:
- Add the garlic, shallot, cilantro, olive oil, lime juice and pecans into a food processor or a blender. Blend all until smooth.
- Season blend with salt and pepper.
- If you have the Veggiebullet, use it to make spaghetti-type noodles. There is no need to peel the zucchinis. If you don’t have the Veggiebullet, then use a julienne peeler which will make a pappardelle-type pasta.
- Heat a large-size pan on medium heat. When hot, add olive oil and immediately add the zucchini noodles. Cook for 2-3 minutes.
- Serve each plate with a large portion of the zucchini noodles, add 1/4 cup of the pesto on top and add a few pecans. To complete the meal, add a protein like turkey meatballs or any other clean protein.
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