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Zucchini noodle with homemade vegan pesto


Ingredients

  • 3 small zucchini, spiraled or julienned

  • 3 tbsp olive oil

  • pink Himalayan salt and pepper to taste

  • Homemade pesto

Preparation

Using julienne peeler, make zucchini noodles. Add 1/2 tea spoon slat, stir and leave for 10 minutes in a plate. Squeeze zucchini to get rid of excess liquid. Heat 3 table spoons of olive oil in a pan, fry zucchini for 3 minutes, add pesto and serve.

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