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.
- Category: vegan