Zucchini Noodles with Spinach and Nut Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 50 g nuts (cashews, pine nuts or almonds)
- 1 large clove garlic
- 0.5 ½ lemon (s), the juice from it
- 4 tablespoon olive oil
- 50 g spinach, frozen
- salt and pepper
- basil
- possibly parsley or tofu cubes
Print Recipe
Pin Recipe Instructions
- Fry the nuts without fat. Puree with the pressed garlic, lemon juice, olive oil, the thawed spinach and some fresh basil. Season with plenty of salt and pepper.
- Cut zucchini into strips with a spiral cutter and fry in fat until tender.
- Add the pesto and let it simmer a little more. Garnish with parsley or fried tofu cubes.
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