I large bunch of fresh basil, chopped (about 1/2 cup packed)

A large handful of baby spinach (about 1/2 cup packed)

1/4 cup chopped walnuts

1 small garlic clove, finely chopped

zest of 1 large lemon (about 2 teaspoons)

1/2 cup olive oil


1/2 cup grated Parmesan cheese.  can substitute with nutritional yeast if dairy free (about 1 Tbs)

freshly ground black pepper

4 medium zucchini, spiralized.



To make the pesto, combine the basil, spinach, walnuts, garlic, lemon zest, olive oil and a large pinch of salt in a blender or food processor.  Blend for 30 seconds to 1 minute, until the mixture is almost completely smooth.  Add the Parmesan and season to taste with salt and pepper.

Toss half the pesto with the zoodles, adding more pesto as needed until the zoodles are well coated.  This dish is also great with an added protein of your choice.