Zoodles with Broccoli Pesto

Broccoli Pesto

• 1 garlic clove
• 2 oz broccoli florets
• 1 oz blanched almonds
• 1 oz Parmesan cheese, cut into pieces (1 in.)
• 3 oz grapeseed oil
• 1 ½ tsp apple cider vinegar
• ½ tsp salt, to taste
• 2 - 3 sprigs fresh basil, leaves only

Zoodles

• 7 oz zucchini, ends trimmed. If large, trimmed in a circular shape to fit the blade width
• 7 oz carrots, ends trimmed, cut into pieces no longer then the pusher
• 17 ½ oz water