BASIL PESTO WITH ZUCCHINI NOODLES

 

PENSACOLA COOKS KITCHEN
CAT MCCREERY

 

6 garlic cloves, roughly chopped
4 cups packed fresh basil leaves
Choice of nuts (pinenuts, peanuts, pumpkin seeds, etc.)
2/3 cup olive oil
4 tsp. red wine vinegar or lemon juice (to taste)
Pinch of red pepper flakes
Salt and pepper to taste

In a food processor, combine the garlic, basil, nuts, olive oil and pepper flakes. Blend until smooth and season with to taste salt and pepper.