BLT Pesto Zoodles

Directions

1. 1
   In a food processor or high speed blender, pulse the nuts, garlic, and basil until chopped.
2. 2
   Add in the lemon juice and parmesan, if using. While blending on medium speed, stream in the oil until fully combined, then with the blender off, stir in the sea salt and pepper to taste. Set aside while you prepare the zoodles.
3. 3
   Once your bacon is cooked and crisp, leave 1-2 Tbs of bacon fat in the pan to saut the zoodles.
4. 4
   Squeeze out as much water as possible from the zucchini with paper towels. Set heat to medium to reheat the bacon fat.
5. 5
   Add zoodles to skillet and toss with fat to coat, then sprinkle with sea salt and pepper.
6. 6
   Cook and stir for just a minute to soften and heat through, then remove from heat to a large mixing bowl. Next, add tomatoes to the skillet and saut until just heated through, transfer to the bowl with zucchini.
7. 7
   Toss zoodles and tomatoes with the bacon and as much pesto as you like. You can save leftover pesto in an airtight container in the fridge for up to 4 days.
8. 8
   Garnish with fresh herbs and lemon if desired and serve right away. Can be enjoyed warm or room temp. Enjoy!