“Spaghetti” with easy pesto.

The “spaghetti” here are actually zoodles – zucchini + noodles. This is a fantastic substitute for pasta, and it counts towards your daily serve of vegetables. Yum.

You will need a spiralizer to make the zoodles, but you can also make them with a vegetable peeler. These will be more like a thick fettuccine. 🙂 You can get spiralizers very cheaply at most kitchen equipment shops.

If you have a blender or magic bullet you have been using for smoothies, then you have the perfect equipment to make a quick pesto. You can throw it together easily with basil, coriander, kale or parsley. I like to use a mix of 2 herbs.

Zoodles with easy pesto

• Prep time: 5 mins
• Cook time: approx 15 mins
• Total time: 20 mins
• Serves: 1

• Gluten free
• Healthy fats
• Vegetarian

Ingredients:

• 1 zucchini washed and peeled (peeling optional)
• 1 washed bunch of parsley or basil or a mix of both chopped.
• 2 cloves garlic chopped
• 1/2 cup of grated parmesan (if dairy free just leave out)
• 1/4 cup walnuts or pecans
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• 1 tablespoon olive oil
• 8 cherry tomatoes chopped in half

Preparation:

• Take your zucchini and either make long strips with a vegetable peeler or get a spiralizer and spin it through to create zoodles.
• Put the parsley and/or basil, garlic, parmesan, nuts, salt and ½ cup of olive oil in a blender, magic bullet, food processor or use a stab mixer. Blend until smooth.
• Heat the tablespoon of olive oil in a pan.
• Add the cherry tomatoes, half the pesto and the zoodles.
• Cook on a medium low heat for 5 minutes
• Put the zoodle mixture in a bowl and top with more pesto.
• Enjoy!

Leftover pesto will store in fridge for 4 days. Can be mixed with some more olive oil and lemon juice to use for salad dressing. Its also very good with coriander in place of basil.

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