1 package of zucchini noodles
1 cup basil, tightly packed
1/2 cup mint, tightly packed
1/4 cup olive oil
2 Tbsp pine nuts
2 Tbsp nutritional yeast, or parmesan cheese
1/2 Tbsp garlic, minced
salt, to taste
Place a large pan over medium heat.
Add the zucchini noodles, with a little bit of olive oil, to the pan and sauté until desired texture.
Turn the heat down to a simmer.
Add the basil, mint, olive oil, pine nuts, nutritional yeast or parmesan cheese, garlic, and salt to a blender.
Blend until smooth.
Pour the pesto over the zucchini noodles.
Remove from heat and serve warm.