Makes 4 portions.

Pesto Ingredients:

• 2 Tbsp. pine nuts, toasted
• ¼ cup walnuts, toasted
• ½ cup extra virgin olive oil
• 4 cups basil leaves
• 1 garlic clove
• ¼ cup grated Parmesan
• ½ tsp. kosher salt

Zucchini Noodles Ingredients:

• 1 cup Whole Milk Plain Chobani Greek Yogurt
• 2 large zucchini
• ¼ cup extra virgin olive oil
• 2 tsp. lemon juice
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ cup toasted pine nuts

Directions:

1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
4. Toss noodles with olive oil, lemon juice, salt and pepper.
5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.