Pesto Zoodles

Oh my gawd! What a great summer recipe! Easy and delish! It’s lowcarb, glutenfree, paleo firendly and super super easy and fast to make!

Anyways I saw this nice julienne peeler at my moms place and she made such a beautiful salad!

I’m always a friend of beautiful looking food! So I just hit directly amazon on my phone and just bought it.

 

 

It’s  one of the fastest and easiest  low carb, lchf, gluten free recipes I’ve ever had! And I love it!

 

ingredients:
4 small zucchini
2 carrots
2 cups packed fresh basil leaves
2 cups packed fresh bears garlic
1 clove garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
directions:
1. Use a julienne peeler or mandoline to slice the zucchini and carrots into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Quick Fry means 1-5min. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Cook the zucchini noodles. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes. Et voila!