- Find a store
- SHOP ONLINE
Zucchini Noodles with Basil Pesto
Zucchini noodles: a fresh and healthy change up from pasta. Otherwise, known as “zoodles”, you can make these using a spiraliser or peeler.
Recipe / Lee Holmes from Supercharged Foods
Photography / Kate Duncan
INGREDIENTS
Zucchini Noodles
- 4 zucchinis
- Pinch sea salt
- 1 Tbsp lemon juice
- 2 garlic cloves, sliced
- 1 Tbsp organic extra-virgin olive oil
Basil Pesto (makes 1 cup)
- 1 cup raw cashews
- 2 cloves garlic
- 2 cups packed basil leaves
- ⅓ cup organic extra-virgin olive oil
- 1 Tbsp lemon juice
- 2 Tbsp nutritional yeast flakes toasted
- ¼ tsp fine Celtic sea salt
TIME
30 Minutes
SERVES
2-3
DIFFICULTY
METHOD
Using a spiralizer or peeler, turn zucchini into zoodles. Sprinkle with salt and lemon juice.
1In a heavy-bottomed pan, fry garlic in olive oil. Add zoodles and warm until cooked through.
2To make basil pesto, place nuts in a food processor and process until fine. Add garlic and pulse, then add basil.
3Slowly drizzle in olive oil until the consistency is right, then add lemon juice, yeast flakes and sea salt. Add more olive oil if need be.
4Dinner
WHERE TO
FROM HERE?
