Spring-time zucchini noodles with garden greens pesto
Serves: 2
To make this dish a little more filling, add some protein such as chickpeas, grilled tofu or halloumi, or sliced avocado.
  • 2 medium zucchinis
  • ⅔ cup loosely packed basil leaves
  • 1 cup leafy greens (spinach, rocket, beet greens etc)
  • ⅓ cup cashews
  • 1 small clove of garlic
  • 1 - 2 Tbsp fresh lemon juice
  • 1 heaped Tbsp nutritional yeast, or 2 Tbsp grated Parmesan
  • Salt and pepper
  • ¼ cup olive oil
  1. Use a spiraliser to turn the zucchini into noodles.
  2. To make the pesto, add the cashews and garlic to a food processor and pulse a few times to roughly chop. Add the remainder of the ingredients except the oil and pulse until well combined. Taste, and add a little more salt or lemon juice if needed.
  3. Remove from the food processor and stir through the olive oil.
  4. Toss a few generous spoonfuls of the pesto through the noodles.
  5. Serve topped with extra pesto and basil leaves.
Recipe by to her core at https://tohercore.com/zucchini-noodles-with-pesto/