Bacon-Mushroom Pesto over Zucchini Noodles

Bacon-Mushroom Pesto over Zucchini Noodles.jpg

Bacon-Mushroom Pesto over zucchini noodles...FTW! Simple but still satisfying is what this one is all about. I love a good basil-pesto, and the pop of lemon in this dish gives it such a fresh surprise. I’ll have this on repeat for sure!

•3 medium organic zucchini, spiral sliced
•4 strips uncured bacon
•1 1/2 cups sliced organic white mushrooms
•1 batch of pesto sauce (below)
•1/2 tsp garlic powder
•1 lemon cut into quarters
•Fresh parsley for garnish

•2 cups fresh basil
•1 cup fresh parsley
•5 garlic cloves, minced
•1/8 cup lemon juice
•1/2 cup Olive Oil
•3/4 tsp sea salt
•2 tbsp Nutritional Yeast
•3 tbsp water
Combine all ingredients in a food processor. Process on low-medium until smooth.


  1. Make the pesto sauce and set aside.
  2. Cut the bacon into squares, then cook over medium heat until crisp and the fat has rendered.
  3. Add the mushrooms and sprinkle with the garlic powder. Squeeze a bit of lemon in Stir, then cover and cook until mushrooms begin to soften (if needed, add a tsp of water at a time to prevent sticking).
  4. Stir in pesto sauce, and allow to simmer until mushrooms are tender.
  5. While simmering, steam the zucchini spirals until al dente, approx 7-10 minutes.
  6. Top the zucchini with the pesto mixture, give a squeeze of lemon and garnish with parsley.