Spinach & Pine Nut Pesto (with Zucchini Noodles)

Serves 2 |

You can't beat homemade pesto, it's so much fresher than store bought stuff! The spinach in this recipe adds a little health kick and the pine nuts make it super creamy. You can always make this with pasta instead of zucchini noodles if you fancy.

Ingredients

50g Spinach

15g fresh basil

2tbsp nutritional yeast

60g pine nuts

4 garlic cloves

Juice of 1/2 lemon

1tsp salt

100ml extra virgin olive oil

2 zucchinis

Method

1.. Add the spinach, basil, nutritional yeast, pine nuts, garlic cloves, lemon juice and salt to a food processor and blend until combined.

2. Scrape down the sides and then pour in the olive oil as the processor is running.

3. Scrape down the sides one more time and blend again until you have your desired consistency. I like mine a little chunky so I don't blend too much.

4. Prep some zucchini noodles with a spiralizer.

5. Fry them in a little oil to heat the zoodles, then stir in the pesto*.

Notes

*Don't cook the zoodles for too long, otherwise they will release a lot of water and go a little soggy. A couple of minutes should do, just until they are heated.

*You can always use pasta for this recipe instead of zucchini noodles if you'd prefer.

*Add some avocado to the finish the dish for some more healthy fats if you want!