Sourced from: DrDavisInfiniteHealth on Instagram,
authored by Dr. Davis,
original posting date there: 2022-02-03
Spiralized Zucchini Pasta with Oregano Pesto
Here’s a sneak peek at ONE of the delicious microbiome friendly recipes
from my latest book, Super Gut. Pick up a copy and enjoy tons of fresh
new recipes like this one!
In this recipe we take advantage of the antibacterial and antifungal
properties of oregano, the Akkermansia-stimulating properties of
oleic acid in olive oil, and the modest quantity of inulin prebiotic
fiber in garlic.
Makes 2 Servings:
• ½ cup raw pine nuts
• 3 cloves of garlic
• 2 TBSP lemon juice
• ½ cup + 2 TBSP extra-virgin olive oil, divided
• ½ cup grated Parmesan cheese
• ¼ teaspoon sea salt
• Ground black pepper to taste
• 1 pound of zucchini, spiral-cut into noodles
To make the pesto:
In a blender, combine pine nuts, garlic, oregano, lemon juice,
½ cup olive oil, Parmesan cheese, salt, and pepper and
blend until pureed. Set aside.
To make the zucchini pasta:
In a medium to large skillet, heat the remaining olive oil over
medium-high heat, add the zucchini, and sauté until tender, about
Serve the zucchini topped with the pesto.