Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 2 cup basil leaves, firmly packed (plus extra, to serve)
- 6 zucchini
- 2tablespoons extra virgin olive oil
- 3tablespoons parmesan, finely grated (save 1 tbs to serve for later)
- 2 cloves garlic, unpeeled
- 2tablespoons pine nuts, toasted
- 400grams solanato tomatoes, halved
Nutrition per serving
617kJ / 147Cal
617 Kilojoules or 147 Calories
7% of daily energy intake*
Protein
5.7grams
Fat
11.3grams
Carbs
6.7grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange tomato cut side-up on tray with garlic. Cook for 20 minutes or until lightly coloured. Cool.
Step 2 of 3
Squeeze soft garlic from the skins into a food processor. Add pine nuts, basil and half the tomato and process until finely chopped. With motor running, gradually add oil and process until a loose paste forms. Transfer to a bowl and stir in parmesan.
Step 3 of 3
Using a spiraliser, cut zucchini into noodles. Blanch in boiling water for 1-2 minutes or until just tender. Drain well. Divide zoodles into bowls. Top with pesto and scatter with extra tomatoes, basil and parmesan. Serve immediately.
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