Zucchini Pasta with Two-Tomato Pesto: July 24, 2019 Week 4

Updated: Aug 1, 2019



Prep Time: 15 mins   Total Time: 30 mins   Serves: 4


Ingredients:   Adapted from tohercore.com

4 large zucchinis, shredded with a spiraliser or vegetable peeler

Two-tomato pesto: 3 large tomatoes, flesh only (squeeze out seeds) 12 sundried tomatoes in oil 1 cup fresh basil, roughly torn 2 Tbsp walnuts or sunflower seeds 2 Tbsp fresh lemon juice 1 large garlic clove, crushed 1 tsp Himalayan salt 1/4 Cup olive oil (use that from the tomatoes for extra flavour)

Toppings: Toasted sunflower seeds, chopped basil


Preparation:

Shred the zucchini with a spiralizer or vegetable peeler.

To make pesto, add all the ingredients except for the oil into the food processor. Process until combined. With the machine turned on, slowly add the olive oil in a steady stream.

Stir two thirds of the pesto through the zucchini pasta and add more if needed. 

Top with chopped basil and toasted sunflower seeds

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