A quick, easy and healthy alternative to the classic pesto pasta!
INGREDIENTS: (serves 2-3)
- 5 small/skinny or 2-3 medium zucchinis
- Olive oil
- Salt & pepper to taste
- 2 & 1/2 cups fresh basil leaves
- 1/3 cup cashew nuts
- 1/3 cup grated parmesan
- 1/2 cup olive oil
- 3 garlic cloves, crushed
- 1/2 tsp salt
- Cracked black pepper to taste
Using a peeler or a spiralizer, cut the zucchini into strips or “zoodles”.
Over medium heat, add olive oil and sauté the zoodles until tender. To serve, add more oil if desired and season with salt & pepper.
For the pesto, mix all the ingredients together in a food processor (or use a pestle and mortar) until a desirable smooth/chunky texture is formed.* Serve with the zoodles and top with cherry tomatoes and fresh basil!
*Refrigerate any left over pesto and consume within a week
Header image via Kitchen of Youth // Body Image property of Maddie Mason @THE LOVE CLUB