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Italian · Pasta
Zucchini Spaghetti with Homemade Pesto
A light and healthy dish featuring finely julienned zucchini sautéed in butter and tossed in a fragrant homemade fresh herb pesto.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
In a blender, pulse the herbs (spinach, parsley, basil) and garlic with a pinch of salt.
2
Slowly pour in the olive oil and blend until smooth to form the pesto sauce.
3
Wash the zucchini, leaving the skin on.
4
Cut the zucchini into long, thin strips using a Korean carrot grater or a vegetable peeler.
5
Melt the butter in a skillet and cook the zucchini for 2–3 minutes until just tender-crisp.
6
Toss the hot zucchini spaghetti together with the pesto sauce.
7
Generously top with freshly grated Parmesan cheese and freshly ground black pepper.
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