It’s still warm and sunny here in Lake Tahoe. As much as I wish we had some snow to hit up the slopes and end our drought, I have to say that I don’t mind getting outdoors after work instead of slaving away on the treadmill. Today I did an easy 3 mile jog along Tahoe’s East shore above Skunk Harbor. The beaches were empty and it was an absolutely perfect afternoon.

All the while I was running, I was thinking about dinner when I got home and using my favorite kitchen gadget, the spiralizer. If you don’t own a spiralizer, I would highly encourage you purchase one. They are inexpensive and make everything more fun. I mean, who doesn’t love food that has been spiralized? It brings back warm memories of greasy, salty curly fries. The kind you got in college at 2 o’clock in the morning after a night out with friends. Although curly fries are a thing of the past for me, this spiralized zucchini (aka zoodles) and macadamia nut pesto gives me warm fuzzies. Top it with chicken, shrimp, salmon, or…more pesto. What are you waiting for? Get spiralized.

Zoodles and Macadamia Nut Pesto (serves 2)

Ingredients:

• 2-3 large zucchini
• 1 tsp coconut oil (I like Tropical Traditions)
• 1 cup packed basil leaves
• ½ cup macadamia nuts
• 1 garlic clove
• ½ tsp salt
• ¼ tsp freshly ground pepper, to taste
• 3-4 tablespoons extra virgin olive oil
• Juice from half a lemon

Directions:

1.  You want to start off by making the pesto because the zoodles take hardly any time at all. Toast the macadamia nuts in a pan over medium heat. Toss them every so often and toast until you can start to smell their delicious nuttiness and they are golden brown.
2. Pull out your food processor or if you prefer, a mortar and pestle. Toss in the toasted macadamia nuts, peeled garlic clove, salt, and pepper. Pulse (or grind) until you have a coarse mixture.
3. Add the basil and lemon juice. Turn on the food processor (or keep grinding) and slowly drizzle in the olive oil until it is a good, thick consistency and holds together well. You might have to scrape the sides of the food processor down a few times.
4. Set the finished pesto aside and try not to eat it all while you make the zoodles.
5. Spiralize your zoodles (or you can also use a mandolin with a julienne attachment, but you won’t get the fun, long zoodles).
6. Heat a large pan over medium and add the coconut oil.
7. Once the coconut oil is melted, add the zoodles and sauté until they start to turn bright green. I like mine a little on the crunchy side, but you can cook them as long as you like.
8. Add as much pesto as you like (I typically have about 1/2 of the pesto leftover for the next day) and toss with the zoodles until well incorporated.
9. Serve with your favorite protein and enjoy!

Try these and let me know what you think or if you have any other variations. The possibilities are endless…