Zucchini Pasta with Mexican Pesto


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


  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.