ZOODLES: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add mushrooms and saute for 6-7 minutes, then add sliced garlic and saute for several more minutes, until mushrooms are soft and garlic is fragrant. Remove mushrooms and garlic from skillet and set aside.
Add a little more oil to the skillet along with spiralized zucchini and saute for 8-10 minutes. Add mushrooms and garlic back to skillet along with pesto and stir to combine.
Serve warm topped with toasted walnuts. BASIL WALNUT PESTO: In a food processor, combine basil, walnuts, parmesan cheese, garlic and salt and pulse until finely minced. Slowly add olive oil and pulse to combine.
For a nut-free pesto, try our Cilantro Pesto.
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