Summary

Ingredients

• 1 large zucchini
• 100 g tomato (s), dried in oil
• some parmesan
• 50 ml water
• 50 ml oil

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Instructions

1. Cut the zucchini into long strips with a vegetable grater, season with a little salt and let it steep. Take the sun-dried tomatoes out of the glass, do not pour away the oil, but keep it!
2. In a tall container, mix the sun-dried tomatoes, cheese and 50 ml oil with the hand blender. Depending on the desired consistency, add more water.
3. Pat the zucchini spaghetti dry with kitchen paper. Arrange on a plate and mix in the homemade pesto. Without cheese, the recipe is vegan.