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Zucchini spaghetti with pesto
A good way to increase your vegetable intake is by replacing pasta with spiralized zucchini noodles in your spaghetti dishes. This zucchini spaghetti with pesto is a truly wholesome dish low in carbohydrates, which can be enjoyed both as a starter and as a main course.
Production
01
Place the walnuts in a kitchen chopper and grind them finely.
02
Add the parsley, the walnut oil, the salt, a small clove of garlic, and the rind and the juice of the lemon.
03
Mix it until the pesto reaches a creamy consistency.
04
Wash the zucchinis and then cut them with a spiral veggie slicer into spaghetti shapes. If you do not have such a slicer, cut the young zucchinis into thin slices lengthwise and then into very thin, spaghetti shaped strips. Dip the vegetable into hot water for 15 seconds and then remove it immediately, and drain it. Serve it with the pesto and some chopped chili.
Tip:
If you prepare your pesto in a kitchen chopper, you need the quantity given in this recipe to reach the right consistency. If you wish to make a smaller quantity, you can use a mortar and pestle.
You can also add 15 g of grated parmesan cheese if you like.
The prepared pesto will last for 1-2 weeks in the fridge.
Ingredients
40
g
Bio dió - natúr - en
100
ml
Walnut oil
or
800
g
zucchini
1
clove(s)
garlic
15
g
parsley
0.25
piece(s)
Lemon - liquid and grated rind
0.5
coffee spoon
chili
