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.
- 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.