Cucumber Noodles with Pistachio Pesto Sauce

This is not your everyday dish. The sauce is loaded with a decent amount of cold pressed extra virgin olive oil.

Ingredients:

• 3 Cucumbers, spiralized
• 2 tbsp Pesto Sauce
• 1 Brazil nut, grated
• 3 cherry Tomatoes

To make the Pesto Sauce, you will need:

• 2 cups fresh basil leaves, packed
• ⅓ cup shelled pistachios
• 4 garlic cloves
• ½ cup olive oil
• 1 ½ tablespoons lemon juice
• 1 teaspoon lemon zest (optional)
  
• ½ teaspoon salt, or to taste

Blend all the ingredients until creamy and smooth. Refrigerate. Stores well for up to a week.