For the Pesto:
1 cup fresh sage (can sub any other fresh herbs of choice)
1/2 cup fresh spinach
2/3 cup raw pecans
1/3 cup pecan oil
1/2 lemon, juice only
pinch of lemon zest
1 clove fresh garlic
generous pinch Himalayan pink salt
For the Pasta:
1 butternut squash, peeled
Pecan oil, to taste
Salt & pepper, to taste
Combine pesto ingredients in a food processor or blender and process until well combined.
Store pesto in an airtight container in the refrigerator until ready to use.
Spiralize or julienne peel the squash to create pasta noodles.
Toss the noodles in a bit of pecan oil, sea salt & pepper & allow to soften, about 15 minutes. Alternately, you can blanch the noodles in boiling water for about 2 - 3 minutes, if you prefer the consistency of a softer, cooked noodle.
Coat the noodles with the pesto. Garnish with a few sage leaves and crumbled goat cheese to serve.