Zucchini Spaghetti with Basil and Parsley Pesto

Zucchini Spaghetti with Basil and Parsley Pesto

Zucchini Spaghetti with Basil and Parsley Pesto

Ingredients

1 ½ tablespoons coconut oil.
3 zucchinis, (500g in total) cut into spaghetti strips on a mandolin or slicer.
1 garlic cloves, crushed.
10 Kalamata olives, pitted and halved.

Method

1. To make pesto, place all the ingredients in a mortar and pestle or food processor grind/process combine to form a thick, coarse paste. Taste and adjust the seasoning
2. To make the noodles, heat the oil in a frying pan over medium-high heat. Add the zucchini and garlic and saute for 1-1.5 minutes, or until just beginning to soften.
3. Season with salt and pepper, add the pesto and olives and toss well. Continue to cook for 1 minute, or until heated through. Spoon into bowls and serve.

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