Spinach and Basil Pesto with Vegetable Noodles

A brand new take on Pesto Pasta. This low carb dish will satisfy your cravings and it is healthy too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach and Basil Pesto with Vegetable Noodles


  • Author: Healthy Living
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 4 1x
  • Diet: Vegan

Ingredients

Scale

2 cup fresh basil leaves
3 tbs lemon juice
lemon, wedges (to serve)
60g baby leaf spinach
500g zucchini spaghetti (pre-packed or spiralized at home)
1/4 cup olive oil, some extra for frying vegetable spaghetti
1/2 tsp dried thyme
120g blanched almonds
80g pine nuts


Instructions

  1. Prepare vegetable spaghetti by cooking in a drizzle of olive oil for 3-5 minutes or until al dente.
  2. Blitz spinach, basil, pine nuts, almonds, lemon juice, olive oil and thyme in a food processor or blender for 2-3 minutes, pausing regularly to scrape down sides. Check the consistency is to your liking. Pulse again if you prefer it smoother.
  3. In bowl, mix the pesto through the noodles and serve with lemon wedges.
  • Category: vegan
Healthy Living
Author: Healthy Living

YOU MAY ALSO LIKE

Subscribe to the myDr Newsletter

Get notified about trending articles