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Bacon Zucchini Walnut Pesto

Ingredients:
  • 6 Strips GODSHALL'S Turkey Bacon (Chopped)
  • 1 -2 Zucchinis (Cut or Spiralized into Noodles) or 6-8oz Zucchini Noodles
  • 4 Cups Arugula
  • 1/2 Cup Flat Leaf Parsley
  • 3 Cloves Garlic
  • 1/4 Cup Walnuts (Toasted)
  • Salt (To Taste)
  • Pepper (To Taste)
  • 1 Teaspoon Nutmeg
  • 1 Cup Olive Oil
  • 1 Cup Parmesan Cheese (1/2 Cup Pesto, Rest for cooking with some to garnish)
Instructions:
  1. Toast walnuts at 350 Degrees F for 5-10 minutes (don’t burn em).
  2. Boil water with a little salt to cook the noodles, if the noodles are thin do not boil, just cook in a saute pan or they will lose their structure, if they are thick boil them for 3-5 minutes.
  3. Add the arugula, garlic, parsley, walnuts, nutmeg, salt, pepper, ½ cup parmesan, into a blender or food processor, pulse and add olive oil until smooth.
  4. Heat a saute pan, put in some turkey bacon to cook for 2 minutes.
  5. Add pesto and noodles. Toss until noodles are coated.
  6. Remove from pan, serve and garnish with parmesan.
  7. ENJOY!

Watch the instructional video with Chef Samantha Cureton

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