Raw Zucchini/Courgette Noodles (Zoodles) With Mint Walnut Pesto

Ingredients:

¼ cup extra virgin olive oil

¼ Chopped yellow onion2-3 cloves chopped garlic

½ cup mint (optional, or maybe cilantro, or more parsley)

½ cup parsley

½ tsp of lemon zest ¼ teaspoon sea salt

¾ cups water 

1 cup walnuts

4 cups zucchini (courgette)

How to:

In a medium saute pan, heat one tablespoon of olive oil.

Toss in chopped onion and garlic and saute until translucent.

(for added richness, allow to fully caramelize).

Very finely chop the mint and parsley. Add to the saute pan.

Add the lemon, remaining olive oil, salt and water.

Stir well and allow to simmer over a low flame for about 10 minutes - stirring occasionally.

Finely chop the walnuts and add most of those (save some for topping)

(optional, you can puree everything together in a food processor or blender).

While your sauce is gently cooking/warming, prepare your zoodles. Peel first then you can use a spiralizer or a potato peeler, or julienne them or cut into thin strips.

Toss into the warm pesto and serve.

Garnish with walnuts and parsley/mint.