Zucchini Noodles & Skinny Pesto Sauce

1. Blend basil leaves, garlic, miso paste, Parmesan cheese, sliced almonds, some of the water, and lemon juice in a food processor until smooth. Add additional water gradually to make sure you get the consistency that you want. Set this aside while you prepare the zucchini and summer squash noodles.

2. Cut zucchini and summer squash with a spiral cutter or a julienne peeler. You can also make zucchini or summer squash ribbons by using a regular vegetable peeler.

3. Heat a saute pan over medium heat with the oil. Toss the onions into the pan and stir as they cook. When the onions start to brown, add the zucchini and summer squash. Saute for about 3 minutes.

4. Mix in as much of the pesto sauce as you would like with the noodles.

5. I topped the noodles with a bit of grilled tilapia. Feel free to eat the noodles with whatever you like. Enjoy!

I found the oil-free pesto recipe on eat, live, run and adjusted the recipe a bit.