Raw Zucchini Pasta with Spinach and Sunflower Seed Pesto
Pasta and Pizza • European
Description
Raw zucchini pasta with spinach and sunflower seed pesto
Ingredients
- Courgette 2 pieces
- Fresh basil leaves 1 bunch
- Sunflower Seeds 2 tablespoons
- Garlic 1 clove
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the pasta, take two small young zucchinis, seedless and with tender skin. Slice them into noodle-like strips using a slicer or simply a knife.
Step 2
For the pesto sauce: place the washed spinach leaves without stems, garlic clove, sunflower seeds, olive oil, salt, and pepper into a blender. Blend on high for a couple of minutes until you have a pesto with a smooth texture and an incredible green color that stays vibrant if stored in the refrigerator.
Step 3
In a large salad bowl, gently mix the zucchini with the pesto and serve immediately.
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