- 2 cups fresh basil (loosely packed)
- 2 cloves garlic
- 1/3 cup fresh grated parmesan cheese
- Sea salt, and pepper to taste
- 4 Tbsps avocado oil, or extra virgin olive oil
- 6 small/medium zucchinis, or yellow squash, spiralized
- 24 oz. cooked, and peeled shrimp
- 1. 5 cups grape or cherry tomatoes, halved
- Sea salt and black pepper to taste
- In your food processor pulse basil, garlic, parmesan, salt and pepper til smooth.
- Slowly add the oil while pulsing, until just smooth.
- Toss all ingredients lightly with the fresh pesto.
- Use your veggie noodle maker to create your zoodles
- Feel free to warm them for 30-60 secs in a pan if zucchinis are cold
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
While I have had zoodles before and loved them, I’ve never made pesto before, actually I’ve never even tasted pesto before! It was pretty good! I used grilled chicken instead of shrimp and I really liked this combination! Now I’ve got to find more recipes with pesto!