2 large zucchini, spiralized
small handfull sun dried tomatoes
3 Tbsp fresh mint
4 Tbsp Brazil nut pesto
BRAZIL NUT PESTO
2 cups fresh basil
1/4 cup brazil nuts
1 lemon juiced
1 clove garlic
1/4 cup + 2 Tbs extra virgin olive oil
pinch salt & pepper
STEP 1: Begin with pesto. Add all ingredients except olive oil to a food processor. Pulse until everything is chopped into small pieces, but not pulverized. Continue pulsing as you pour in the olive oil. Set aside.
STEP 2: Using a spiralizer, turn zucchini into noodles!
STEP 3: Heat 1 Tbs of olive oil over medium low heat and add sun dried tomatoes. Next, add noodles. Sauté just long enough to warm, about 3-5 minutes.
STEP 4: Turn heat off and add 2 Tbs of pesto along with fresh mint into the warm pan and toss to coat noodles. Divide into two bowls and enjoy!
Pesto veggie noodles served with sweet sun dried tomatoes! The perfect dinner for warm summer nights.