Summary

Ingredients

• 2 zucchini, (grown straight as possible)
• 1 handful tomato (s), dried
• 1 tablespoon pine nuts
• 6 basil leaves, fresh
• 1 large clove garlic
• 2 tablespoon olive oil
• 1 teaspoon, leveled paprika powder
• 1 pinch (s) salt
• 1 teaspoon, leveled pepper, mixed, freshly ground
• 125 ml water, approx.

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Instructions

1. Cut the two courgettes into spaghetti in the spiral cutter (1 courgette per plate / portion).
2. For the pesto, cut the sun-dried tomatoes and the clove of garlic into small pieces. Put together with the pine nuts, the fresh basil leaves, the olive oil, salt, paprika, pepper and some water in a blender jar and puree the whole thing with an electric hand blender. Gradually add enough water until it has a creamy consistency. Then pour the pesto over the zucchini spaghetti.
3. Tip:
4. A large clove of garlic is only suitable for garlic fans, otherwise it is better to use a small clove of garlic. If you don`t like garlic raw, you can use a small onion instead of garlic. Tastes delicious too.
5. Of course, the pesto can be spiced up with chilli or hot paprika.