Another amazing recipe from Mark Sissons Book: The 21 Day KETO Reset. I often tweak the pesto ingredients, but the macadamia nuts work really well with the avocado and the zucchini I must admit! This dish is on repeat over here and I have it a lot with the Macadamia Crusted Fish, like this recipe here!
2-4 Zoodled Zucchinis, (depending on how saucy you like your Zoodles
1/4c Macadamia Nuts
2 garlic cloves, chopped or 2 tbsp minced garlic
½ small avocado
1/4c Romano Cheese
dash pink himalaya sea salt
dash black pepper
- Toss Zoodles with kosher salt and let sit in a strainer for 20 minutes, or longer. You can rinse or not, if you rinse them, you’ll have to dry them again in a towel. Sometimes I just don’t have time for this, so I just use as much Kosher Salt in the beginning as I want to season them with…
- For the Pesto: pulse arugula, garlic and macadamia nuts in a food processor or on low in a Vitamix until the mixture is coarse. You’ll probably need to scrape down the sides. Add avocado, cheese salt and pepper. Then add the EVOO slowly while the blender or food processor is running.
- Saute the zoodles with some butter or spray. I do this by creating a large layer of zoodles and letting them cook for 1 minute. Then I gently toss them and leave undisturbed for another minute.
- Remove from heat and add your pesto. Toss to make sure it all gets coated on there.
Again, this goes really really well with the macadamia crusted Mahi Mahi!!