Zucchini Noodle Sauté with Pesto

1 tablespoons avocado oil

4- 6 zucchinis, Cone #2- long noodles

Himalayan salt and freshly ground black pepper, to taste

Juice of 1 lemon

¼ cup Sundried tomatoes or fresh diced tomatoes

INSTRUCTIONS

Preheat Large skillet 11 inch or 12 inch add oil and zucchini. Sauté for 3-5 mins toss with Pesto and sundried tomatoes and serve.

Pesto

1/4 cup walnut halves
1/4 cup pine nuts
2 cloves garlic
2 1/2 cups fresh basil
1/2 cup fresh cilantro
1 teaspoon salt

1/4 cup water
2 tablespoons nutritional yeast flakes
few drizzles of olive oil
1 tablespoon fresh lemon juice
Fresh black pepper (to finish)

First toast the nuts in EOS on 350 First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.

Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.