2 medium zucchini, room temperature
2 garlic cloves
1/3 cup walnuts
1-2/3 cups basil, or all the leaves from a small bunch of basil
2-4 tbsp grated parmesan, depending on how cheesy you’d like it
a little less than 2/3 cup olive oil
1. Spiralize the zucchini into a large bowl.
2. Put garlic, walnuts, basil and parmesan in food processor and mix to a paste.
3. Add oil in steady stream, mixing continuously
4. Pour pesto onto zoodles and combine well.
Note: I recommend adding salt when the zoodles are plated, as they zucchini will start releasing water once the salt hits it.