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Jalapeno Pesto Zucchini Noodles - Nikki's Plate

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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