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
- Put all ingredients into the bowl of a food processor
- Turn on high, blend until smooth
Lemony Mint Pesto Zoodles
- Spiralize zucchini to make zoodles
- Heat 1 tbsp of coconut oil in large skillet over medium heat
- Sauté zoodles for 2-3 minutes
- Transfer zoodles to a strainer, let strain 10-15 minutes to get rid of excess water
- Meanwhile, slice mushrooms and sun-dried tomatoes
- Heat another tbsp of coconut oil in the skillet
- Sauté mushrooms and sun-dried tomatoes for 2 minutes over medium heat
- In a large bowl, combine zoodles, mushrooms and sun-dried tomatoes
- Mix with lemony mint pesto
- Serve hot or refrigerate and serve cold