Make zucchini noodles with julienne peeler. Hold down zucchini with a fork for safety. In food processor, combine, pine nuts, extra virgin olive oil, sea salt, black pepper, fresh basil and lemon ...

The pesto slightly softens the zucchini as the aromatics penetrate right through and you end up with a glorious plate of deliciousness that is irresistible. I love to serve mine simply with a grating ...

If you are looking for a refreshing and balanced recipe for your future picnic or for your lunch box at work, our creamy ...

Use a spiralizer to turn the zucchini into noodles. Heat a large frypan with ... Season with salt and pepper and mix through most of the basil leaves reserving a few for garnish.

Blend for 30 seconds, and add the sun-dried tomatoes, balsamic vinegar, zucchini peels, thyme sprigs, and ground pepper. Add water if needed, depending on how thick or thin you want the sauce. Top the ...

Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.

Stir in the oregano, basil and garlic powder and set aside. Add the zucchini noodles and remainder of the olive to to another pan, cook for a minute and then add the pesto stirring through. Divide the ...

Cool. 3. To make pesto, process nuts, cannellini beans, basil, spinach, pecorino, chopped lemon, garlic and stock powder to form a fine puree. With motor operating, drizzle in oil until smooth and ...