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A quick, easy and healthy alternative to the classic pesto pasta! 

INGREDIENTS: (serves 2-3)

ZOODLES:

  • 5 small/skinny or 2-3 medium zucchinis
  • Olive oil
  • Salt & pepper to taste

PESTO:

  • 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

METHOD:

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