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.
Ingredients
Noodles
2 medium zucchinis
Pesto
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
Instructions
Use a spiraliser to turn the zucchini into noodles.
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.
Remove from the food processor and stir through the olive oil.
Toss a few generous spoonfuls of the pesto through the noodles.
Serve topped with extra pesto and basil leaves.
Recipe by to her core at https://tohercore.com/zucchini-noodles-with-pesto/