January 9, 2017 | Cooking time: 15 minutes
4 cups well-packed cups of basil leaves
4-6 garlic cloves (depending how garlic-y you like it!)
60 g pine nuts
1 cup extra virgin olive oil
a squeeze of lemon juice
1 tsp salt
2 zucchinis, spiralized
parmesan cheese or nutritional cheese to serve
- Heat the oven to 180c and toast the pine nuts for 10 minutes until golden. Remove and set aside to cool.
- Once cooled, place all the pesto ingredients in a food processor and process until smooth and combined.
- Spiralize your zucchinis and saute in a frying pan over medium heat for 2-3 minutes (don’t let them get soggy) or microwave for 1 minute.
- Mix through with a massive dollop of fresh pesto and serve with some parmesan or nutritional yeast!