Zucchini Noodles with Basil Pesto Recipe
Zucchini Noodles with Basil Pesto Recipe
Zucchini noodles are fun! The full flavour and green colour of the basil pesto makes this dish a light and healthy meal.
Servings
2-3
Prep time
Cook time
Recipe
Ingredients
- 4 zucchinis
- Pinch Celtic sea salt
- 1 tbsp lemon juice
- 2 garlic cloves, sliced
- 1 tbsp extra-virgin olive oil
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- Basil Pesto (makes 1 cup)
- 1 cup cashews
- 2 cloves garlic
- 2 cups packed basil leaves
- ⅓ cup extra-virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast flakes
- ¼ tsp Celtic sea salt
Method
- Using a spiralizer, turn zucchini into zoodles. You can also do this with a peeler. Sprinkle with salt and lemon juice.
- In a heavy-bottom pan, fry garlic in olive oil. Add zoodles and warm until cooked through.
- To make basil pesto, place nuts in food processor and process until fine. Add garlic and pulse, then add basil.
- Slowly drizzle in olive oil until consistency is right, then add lemon juice, yeast flakes and sea salt. Add more olive oil if need be.
- Mix pesto with zoodles and serve.
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