Pine Nut Pesto
This Pine Nut Pesto turns into a smooth, nutty sauce with an earthy kick that makes anything it touches better. Keep a jar handy—you’ll start adding it to everything.
Servings 1 people
Calories 785 kcal
Ingredients
- 1 zucchini medium
- 2 cloves garlic peeled
- 1 cup fresh basil
- 1 cup fresh parsley
- ¼ cup pine nuts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup olive oil
- ¼ cup grape tomatoes halved
- nutritional yeast
Instructions
- Spiralize 1 zucchini into zoodles.1 zucchini
- In blender or food processor, combine 2 cloves garlic, 1 cup fresh basil, 1 cup fresh parsley, ¼ cup pine nuts, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and one tablespoon olive oil. Blend while slowly pouring in remaining oil until smooth.2 cloves garlic, 1 cup fresh basil, 1 cup fresh parsley, ¼ cup pine nuts, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ cup olive oil
- In pan over low heat, add ¼ cup grape tomatoes, zoodles, and one tablespoon pesto mixture. Cook 2 to 3 minutes until warm.¼ cup grape tomatoes, 1 zucchini
- Remove from heat. Add more pesto to taste. Garnish with pine nuts and nutritional yeast.nutritional yeast
- Serve and enjoy!
Nutrition
Calories: 785kcal | Net carbs: 14g | Fat: 78g | Protein: 10g