Ingredients
300g zucchini
Lemon juice
Extra virgin olive oil
Salt
Pesto
50g mint
50g almonds
50g sunflower seeds
2 cloves garlic
1 dcl of extra virgin olive oil
0.5 dcl of water
Salt
Procedure
Wash
zucchinis and cut them in the form of spaghetti. You can do it with special
kind of knife or spiral vegetable slicer. Spice up spaghetti with salt, lemon
juice and extra virgin olive oil. Let it rest for at least 10 minutes (the
longer it stands zucchinis will drop more water but if you like it more crunchy
just let it rest for 10 minutes and then drain them).
Put all the ingredients for the pesto in a blender and blend
it well. Mix pesto sauce with zucchini spaghetti.
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