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
Prepare vegetable spaghetti by cooking in a drizzle of olive oil for 3-5 minutes or until al dente.
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.
In bowl, mix the pesto through the noodles and serve with lemon wedges.