I know I know.. You probably all read this title and said to yourselves "Really Nikki? Another spicy recipe?" But hear me out here.

This jalapeno pesto recipe is worth making!

This jalapeno pesto gives the zucchini noodles a kick of heat and flavor that's too delicious!

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If you have a blender and have a love for creamy sauces free of cream, then you need to go make this jalapeno pesto right now.

It is all the same ingredients we love in pesto with a unique kick.

Pesto sauce is so easy to make too which makes it even better to eat in my opinion. There is something about the strong herb basil combined with the strong garlic that sends my taste buds into Neverland.

Makes you forget you're actually eating veggies not actual pasta.

Zesty Jalapeno Pesto & Fresh Zucchini Noodles for Dinner!

Homemade zucchini noodles topped with a spicy jalapeno pesto sauce

I paired the jalapeno pesto with zucchini noodles because I try to keep my carb intake at dinner on the down-low... but you could definitely mix it in with your favourite pasta or even rice!

Whatever floats your tush!

This all-veggie dinner is made with homemade zucchini noodles and a spicy jalapeno pesto sauce

I love zucchini noodles though, actually I love zucchini in general.

Dylan and I grew zucchini in our garden last year, because that is when I first discovered spiralizing zucchini into noodles. I thought this was the most incredible kitchen tool ever invented. So away I went planting zucchini plants.. next thing I knew, we had 6 zucchinis the size of my body! Didn't get much spiralizing out of them, but they made interesting decoration on my kitchen counter that's for sure.

Tender and fresh zucchini noodles covered in a homemade spicy jalapeno pesto

Hope you enjoy this recipe, and I promise the next one won't contain hot sauce, jalapeno or cayenne pepper!

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Jalapeno Pesto Zucchini Noodles

Nikki

A Healthy Vegan, Low Carb, Spicy Pesto Dinner Recipe! Fresh zucchini noodles coated in a homemade spicy jalapeno pesto for a bit of a kick.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings 2 servings

Ingredients

2-3 medium zucchinis
¼ cups of pecans
2 cloves of garlic
1 jalapeno pepper stem and seeds removed
2 cups of fresh basil leaves
⅔ cups of olive oil
Salt and pepper to taste optional

Instructions

In a food processor (or strong blender), blend garlic, jalapeño pepper, basil, olive oil until smooth.
Add in pecans and pulse. I love having chunky pecans in the sauce but you can blend until smooth if that is what you prefer!
Prepare zucchini noodles by spiralizing the zucchini into a pan. Saute the noodles until soft and warm.
Add in pesto sauce (the amount of sauce you like on your noodles, you can save the left overs for another day!), saute until everything is warm.
Add salt and pepper.
Serve!

Notes

Store pesto in an air tight container or jar for up to a week in the fridge.

Keyword low carb, Vegan, vegetarian

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