Pesto Picking Time - From the Garden to the Table

In my indoor garden the basil needs to be picked as it is starting to flower and what better way to use that basil than in pesto!

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I like to use multiple herbs in my pesto and the herbs I have ready in the garden is rosemary, lemon thyme, arugula and cilantro along with the basil.

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Once I have my pesto pickings done I need to round up my ingredients for making zoodles. Zoodles (zucchini cut like noodles) are my Keto alternative to use instead of high in carbs - noodles.

Ingredients for Pesto Zoodles

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Multi-Herb Pesto

Ingredients
1/2 cup pine nuts, pecans, walnuts or almonds
2-3 cloves garlic minced.
2 cups basil (or whatever herb is to be your main base in the pesto I often use arugula as the base.
1 cup mixed fresh herbs (I'm using rosemary, lemon thyme and arugula in this recipe but you can also include other fresh herbs as to your taste)
1 cup cilantro or parsley or combination of both
1/2 cup extra virgin olive oil.
1/4 cup freshly grated Parmesan cheese.
Put the ingredients in a food processor or I use a Vitamix blender and blend well.

Pesto Ingredients Ready to be Blended

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For Zoodles I cut up one small onion, peel and thinly slice medium zucchini, Heat some olive oil in a wok, add onions and saute until they start to turn translucent then add zucchini and cook until tender.