Servings: 2

½ cup cashew nuts ½ cup cashew nuts
Juice and zest of 1 lemon Juice and zest of 1 lemon
1 clove garlic, peeled 1 clove garlic, peeled
Handful of fresh parsley Handful of fresh parsley
Sea salt and freshly ground black pepper to taste Sea salt and freshly ground black pepper to taste
½ cup olive oil ½ cup olive oil
2 zucchini, trimmed and chopped in half 2 zucchini, trimmed and chopped in half

1. Soak cashews in a bowl of water overnight, then drain and discard the liquid. Put the nuts and next 7 ingredients in a blender. Puree until smooth but with a little texture. Ser aside.
2. Use a vegetable peeler or vegetable spiralizer to make thin zucchinin ribbons. the noodles can be served raw, blanched in boiling water for 2 to 3 minutes, or sauteed in a pan with a little olive oil.
3. Pour the reaerved pesto over the zucchini and serve.

Use Oxo julienne peeler  Use Oxo julienne peeler
Source: People magazine  Source: People magazine