recipe of the month - Zucchini Noodles with Lemon Artichoke Pesto

*adapted from The Lean Clean Eating Machine

When the days become longer, the sun shyly peeks out of the grey sky, and the birds chirp while flowers blossom, my appetite suddenly becomes much lighter. I'm drawn to vibrant green juices, fruity smoothies and creative salads. Spring is the perfect season to explore farmer's markets and experiment with the colorful veggies and tasty herbs of this season's bounty. The possibilities are endless - so crack open a window, let the sunshine in and play some of your favorite tunes. This recipe is easy to make and super nutritious, and absolutely delectable!!

Zucchini Noodles - 2 medium sized zucchini, either spirilized or julienned.
Pesto - 1 can of artichokes
The juice and zest of one lemon
1/2 cup packed fresh parsley leaves
1/2 cup of raw walnuts (or any nuts of your choosing. Sunflower seeds are a great, cheap option!)
2-3 garlic cloves (depending on how garlicky you like your pesto)
1/2 extra virgin olive oil
Dash of sea salt

1. Saute the zucchini noodles with a little olive oil over medium heat until slightly soft (You may also keep the noodles raw if you'd like)
2. While the noodles are sautéing, combine all ingredients for the pesto except the olive oil into a food processor or blender. Once all the other ingredients have been finely chopped in the food processor, slowly drizzle the olive oil in until blended smooth.
3. Place zucchini noodles and pesto in a large bowl and toss to combine.
4.Dash of pepper, ENJOY!


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