Zoodles With Cilantro Pesto

• 2 zucchini large, trimmed
• 1/4 teaspoon sea salt
• 1 cup fresh cilantro packed
• 1 1/2 tablespoons Parmesan cheese
• 1/2 lemon
• 2 cloves garlic
• 1/2 teaspoon dried oregano
• 2 tablespoons virgin olive oil extra-, divided

1. Following the directions that come with your spiralizer, create your zoodles. Cut any that may be especially long.
2. Lay paper towels on a cookie sheet and spread the zoodles on the paper towels. Sprinkle them with 1/4 tsp sea salt. This will draw the liquid out of the "noodles". Let them sit and sweat for about 30 to 45 minutes so the water draws out,
3. Squeeze out excess moisture and place them on a clean set of paper towels.
4. In a food processor, pulse cilantro, parmesan cheese, lemon juice, garlic and oregano. While the machine is running, add 1 TBL olive oil.
5. In a skillet, add 1 TBL extra virgin olive oil. Let it heat up. Add zoodles, cook for 2 to 3 minutes, until slightly softened. Remove from heat; toss with pesto.

zucchini, salt, cilantro, parmesan cheese, lemon, garlic, oregano, virgin olive oil

Taken from www.yummly.com/recipe/Zoodles-with-Cilantro-Pesto-1820378 (may not work)