Baby marrow ‘spaghetti’ with fresh basil, sun-dried tomato pesto and sunflower seeds – Food & Home M
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
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Cooking tools:
- Mandoline
- Blender
- Grater
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Slotted spoon
- Paper towel
- Serving platter
- Spoon
Ingredients
- Baby marrow spaghetti
- 2 baby marrows
- Sun-dired tomato pesto
- 100g sun-dried tomatoes
- 5ml (1 tsp) lemon juice
- 3 small garlic cloves
- 2,5ml (½ tsp) salt
- 100ml olive oil
- 50g pine nuts
- 50g grated Parmesan + extra, to serve
- 4 basil leaves
- 100g cherry tomatoes, to serve
- 10g sunflower seeds, to serve
- 10g basil leaves, to serve
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