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Lemony Mint Pesto Zoodles


  • Author: Chocolate Covered Cheetah

Ingredients

Scale

Lemony Mint Pesto

  • 2 cups mint leaves
  • 2/3 cup pine nuts
  • 1/2 cup avocado oil
  • 2 tbsp. lemon juice
  • 1/2 tsp. sea salt

Lemony Mint Pesto Zoodles

  • 4 medium zucchinis (about 4 cups spiralized)
  • 2 tbsp coconut oil
  • 4 oz white mushrooms
  • 4 oz sun-dried tomatoes
  • 3 tbsp lemony mint pesto

Instructions

Lemony Mint Pesto

  1. Put all ingredients into the bowl of a food processor
  2. Turn on high, blend until smooth

Lemony Mint Pesto Zoodles

  1. Spiralize zucchini to make zoodles
  2. Heat 1 tbsp of coconut oil in large skillet over medium heat
  3. Sauté zoodles for 2-3 minutes
  4. Transfer zoodles to a strainer, let strain 10-15 minutes to get rid of excess water
  5. Meanwhile, slice mushrooms and sun-dried tomatoes
  6. Heat another tbsp of coconut oil in the skillet
  7. Sauté mushrooms and sun-dried tomatoes for 2 minutes over medium heat
  8. In a large bowl, combine zoodles, mushrooms and sun-dried tomatoes
  9. Mix with lemony mint pesto
  10. Serve hot or refrigerate and serve cold