This is a simple recipe to make when zucchini and basil are thriving in your garden.
Serves 4
Ingredients
4 large zucchinis
1 tablespoon olive oil
½ cup spinach
1 cup fresh basil leaves
¼ cup pine nuts, toasted
¼ cup parmesan cheese, grated
2 tablespoons lemon juice
1 tablespoon lemon zest
Ground black pepper
1 teaspoon chilli flakes (optional)
Basil and pine nut pesto
⅓ cup pine nuts
1½ cups basil leaves
½ cup spinach
Juice of ½ lemon
3 garlic cloves
½ cup parmesan cheese
3 tablespoons olive oil
3 tablespoons nutritional yeast
Method
1. To make pesto, add all ingredients to a food processor and blend until you get a smooth, creamy consistency. Season with salt and pepper to taste.
2. To make your zucchini pasta, you will need to use a spiraliser. If you don’t have a spiraliser, you can use a similar technique with a mandolin. Place each zucchini in the spiraliser and spin to cut out the pasta strands. Once you’ve done this to each zucchini, add it all to a frying pan on medium heat, along with the olive oil and spinach. Sauté for 1 minute. Be careful not to overcook the zucchini as it will become too soft and break. (You can also eat the zucchini raw and add it straight to your plate.)
3. Transfer the zucchini and spinach to a large plate or platter. Toss the pesto through, and sprinkle the fresh basil, toasted pine nuts, grated parmesan, lemon juice, lemon zest and ground black pepper on top. If you like an extra kick, you can add some fresh chilli or chilli flakes to serve.
Note
The pesto is also great to make on its own. If you want a thicker consistency to use it as a spread, add less olive oil. If you like it juicy and easy to toss through pastas or salads, add a bit of extra olive oil and lemon juice. Store in an air-tight jar in the fridge. It should last for one week.
