Pesto and Italy. They go together like “Love and Marriage”, “peas and carrots”. You get the picture. Pesto, has got to be one of my favourite flavours/sauces/accompaniments. Whether it’s with zoodles like this or topped on a lovely piece of lamb. Check out my Italian-inspired pesto here.
Recipe Type: GF, DF(option), RSF, V, Paleo
Time 30 min
– 4 medium zucchini
– 1 punnet cherry tomatoes, halved
– handful kalamata olives, halved (optional)
– 400g cooked lamb/chicken/tofu/mozzarella sliced or shredded (optional)
For the Pesto sauce:
1-2 cloves garlic
2 sun-dried tomato halves
1 thumb-sized piece of Parmigiano Reggiano (Parmesan Cheese) – Omit if for dairy-free
4 T olive oil
juice of 1 lemon
1 bunch fresh basil (or any fresh herbs like chives, oregano, rosemary, parsley, mint, or a mixture)
handful of spinach and/or kale
1/2 C cashews (or any type of nut)
salt and pepper to taste
1-2 T water if necessary to help combine
Using a julienne slicer or spiralizer, shred the zucchini into strips/zoodles – this makes your ‘zucchini spaghetti’. Place in a bowl.
- Add the halved cherry tomatoes, olives, and cooked meat and set aside.
Dice any zucchini bits left over and add them to a separate bowl.
To this bowl, add all pesto ingredients and combine with a stick mixer (alternatively, use a blender or food processor) until smooth and creamy. Adjust for salt/pepper/acid as desired.
Add zucchini/tomato/olive/meat mixture to a pan heated on a medium stove.
Pour the pesto over spaghetti mixture and toss with tongs to combine. This should only take 2-3 minutes, just to heat through.
Once heated through, transfer to a bowls, top with parmesan or chopped nuts and enjoy!