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Zucchini noodles with spinach and nut pesto

updated

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Ingredients for 2 servings:

  • 2 zucchinis
  • 50 g nuts (cashews, pine nuts or almonds)
  • 1 large garlic clove(s)
  • ½ lemon(s), the juice
  • 4 tbsp olive oil
  • 50 g spinach, frozen
  • salt and pepper
  • basil
  • possibly parsley or tofu cubes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

quick, vegan

Sauté the nuts without fat. Purée with crushed garlic, lemon juice, olive oil, thawed spinach, and some fresh basil. Season with plenty of salt and pepper. Cut the zucchini into strips using a spiralizer and sauté in fat until tender. Add the pesto and simmer for a while. Garnish with parsley or fried tofu cubes, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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