Zoodles with arugula pesto

Ingredients for 3 servings:

• 6 zucchini
• 75 g bacon, streaky
• 125 g arugula
• 15 g basil leaves
• 200 ml olive oil
• 50 g pine nuts
• 30 g almonds or hazelnuts, ground
• 15 g salt
• 35 ml lemon juice
• n. B. Black pepper, freshly ground
• 1 tsp clarified butter
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Paleo

Wash and dry the zucchini, then peel off strips with a vegetable peeler until only the core remains. Cut the bacon into small cubes and fry in a large, deep pan without any fat until crispy. Meanwhile, combine the arugula, basil, olive oil, pine nuts, ground almonds or hazelnuts, salt, lemon juice, and, if desired, a little pepper in a blender until pesto is obtained. Preheat a bowl and plates in the oven. Remove the bacon and let it drain on kitchen paper. If there isn’t enough fat left, add a little clarified butter. Fry the zoodles in the pesto over medium-high heat for about eight minutes, adding a little salt. They should still be firm to the bite, so taste them occasionally. Add the zoodles to the preheated bowl, mix in the pesto, and serve sprinkled with the crispy bacon. If you omit the bacon, it’s a vegetarian dish. Of course, this delicious pesto also tastes wonderful with any pasta.