Zucchini Pasta with Mexican Pesto

INGREDIENTS:

3Garlic cloves
1Shallot
1 ½ CupCilantro
3 Tbsp.Olive oil
1 oz.Lime juice – fresh
½ CupPecans
½ tsp.Sea Salt
seasonBlack Pepper
8 oz.Zucchini

INSTRUCTIONS:

  1. Add the garlic, shallot, cilantro, olive oil, lime juice and pecans into a food processor or a blender. Blend all until smooth.
  2. Season blend with salt and pepper.
  3. 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.
  4. Heat a large-size pan on medium heat. When hot, add olive oil and immediately add the zucchini noodles. Cook for 2-3 minutes.
  5. 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.