Zucchini Noodles with Rocket and Basil Pesto Recipe

Zucchini Noodles with Rocket and Basil Pesto Recipe

Zucchini Noodles are not your traditional noodles but they are a great way to add some green into your meals and finish off the day with a light meal :) Take any leftovers for lunch the next day — so tasty!

Ingredients (makes 1 serve):
1 medium zucchini, ends trimmed
1 tbsp olive oil
150g cherry tomatoes, halved
ground black pepper, to taste
1 tbsp parmesan cheese, grated

Rocket and Basil Pesto:
1 small handful rocket leaves
1 small handful basil leaves
1 garlic clove, crushed
10g walnuts
¼ avocado, chopped
1 tbsp fresh lemon juice
salt, to taste
1-2 tbsp olive oil
Pre order

1. To prepare the zucchini noodles, use a spiralizer, mandolin or shave thinly with a peeler to create noodles. Set aside on a paper towel to soak up any excess moisture.

2. To make the pesto, place the rocket, basil, garlic and walnuts in a food processor and pulse until finely chopped. Add the avocado, lemon juice and salt and pulse again to form a thick paste. With the food processor running slowly drizzle in the olive oil until creamy and well combined.

3. Heat the oil in a non-stick fry pan over medium heat. Add the cherry tomatoes and cook for 1-2 minutes, stirring occasionally. Add the zucchini noodles and cook for 1-2 minutes until the zucchini and tomatoes have softened, stirring occasionally. Remove from the heat.

4. Add the pesto to the warm zucchini noodles and tomatoes, season with salt and pepper, if desired, and toss gently to combine.

To serve, place the pesto noodles in a serving bowl and top with the parmesan cheese. Enjoy!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.