Pesto and Parmesan
'zoodles'

Pesto and Parmesan 'zoodles'

Enjoy all the comfort and flavour of pesto and pasta — without the gluten.

Ingredients

●    2 cups (80g) fresh basil leaves
●    1/2 cup (60g) pine nuts
●    1 cup (100g) Parmesan cheese, grated
●    2 cloves garlic, peeled
●    1/2 cup (120ml) extra virgin olive oil
●    Salt and pepper to taste
●    1 lemon, juiced
●    4 medium-sized courgettes (zucchinis)

Directions

Combine the basil, pine nuts, garlic and half the Parmesan cheese in a food processor and pulse until roughly chopped.
Keep the food processor running and slowly pour in most of the olive oil until a smooth pesto-like consistency has formed.
Season with salt, pepper and lemon juice to taste.
Using a spiralizer, vegetable peeler or mandoline, pare the courgette (zucchini) into noodle shapes (‘zoodles’).
Heat the remaining olive oil in a large deep-bottomed pan over medium heat.
Sauté the zoodles for 2-3 minutes until they’re cooked but not too soft.
Add the pesto and stir well, cooking for a further minute until heated through.
Serve in a pasta bowl with additional Parmesan cheese sprinkled on top.