When it is too hot to turn on the stove, this is the bowl I make on repeat. Spiralized zucchini stays crisp, and a sun-dried tomato pesto clings to every strand. It takes fifteen minutes and one blender.
Ingredients (serves 2)
- 2 medium zucchini, spiralized
- 1/2 cup sun-dried tomatoes, soaked 10 minutes
- 1/3 cup raw walnuts
- 1 small garlic clove
- 1 cup fresh basil
- 2 tbsp olive oil
- Juice of half a lemon
- Salt and pepper
- Cherry tomatoes and pine nuts to serve
Method
- Toss the zucchini noodles with a pinch of salt and let them sit in a colander for 10 minutes. Pat dry.
- Blend the drained sun-dried tomatoes, walnuts, garlic, basil, olive oil and lemon until thick but still a little rustic. Add a splash of soaking water if it needs loosening.
- Fold the pesto through the noodles, then top with halved cherry tomatoes, pine nuts and cracked pepper.
Tip: The pesto keeps for four days in the fridge, so I double it and use the rest as a sandwich spread.