Zucchini Linguini With Spinach + Basil Pesto Recipe
What I love about this dish is that you can enjoy zucchini linguini raw or lightly heated through. Enjoy simply with a grating of Parmesan and roasted pine nuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehealthychef.com.
Cooking tools:
- Spiralizer
- Food processor
- Grater
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
Ingredients
- 2 parsley bunches, roughly chopped
- 2 basil bunches, roughly chopped
- 1 raw garlic clove
- 40 g (1 ½ 0z) roasted pine nuts
- 2-3 tablespoons lemon juice generous amount of ground black pepper
- generous pinch of sea salt
- 15 g (3/5 oz) parmesan, grated (optional)
- 4 tablespoons cold-pressed olive oil
- 1 kg (32 oz) zucchini (courgette)
- 100 g (3 ½/ oz) baby spinach leaves
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