Zoodles & Nut Free Pesto

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Spiralizing zucchini can be a fun, unique way to change up a meal. These veggie noodles are great both raw and cooked but today we are going to cook them with a nut free pesto. When topped up with more cooked vegetables, you’ve got a bowl full of nutrients and goodness.

Take a look at the recipe below and let me know if you prefer raw or cooked. Perhaps you may change it up based on the current season. 

If you don't mind nuts and you want a vegan option, I do also have a dairy free Pesto recipe you could use here instead.  

Enjoy! 

Zoodles & Nut Free Pesto

Serves: 2-3

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prep time: cook time: total time:

ingredients:

  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 3 zucchini (200g each) spiralized
Pesto
  • 2 garlic cloves
  • 1/2 cup basil (25g)
  • 1 cup spinach (50g)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • a pinch of salt and pepper 
  • 3 pieces of sun-dried tomato chopped small 

DIRECTIONS:

  1. Sauté onion and 1 tablespoon olive oil in a large pan on the medium heat for 2-3 minutes.
  2. Spiralize your zucchini and set aside while making your pesto.
  3. Add remaining ingredients (except the sun-dried tomatoes) to a food processor or blender and mix till all the ingredients are very fine.  
  4. Add the zucchini and pesto to the sauce pan, mix it together and cook on medium heat for 5 minutes or until the zoodles are soft but not falling apart.  
  5. Serve warm and sprinkle with sun-dried tomatoes. 
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