Zoodles with Tomato Pesto (Low Carb)

To have perishable food leftover before leaving for vacations is a common problem. This time I had plenty of zucchinis and tomatoes so I decided to make Zoodles with a tomato pesto. Also not bad to eat something healthy before a week of delicious and often excessive vacation dinning habits.

The dish turned out very good…definitely something I will cook again.

          INGREDIENTS for 4 servings

  • 8 zucchinis
  • A handful pine nut
  • 3 cloves of garlic
  • 4 tomatoes
  • 150 g feta cheese
  • A handful fresh basil
  • 3 tbsp. Basil oil
  • Salt & pepper
  • Olive Oil

           INSTRUCTIONS

  1. Twist the zucchinis through the spiralizer to get Zoodles. Alternatively, you can also use a peeler.
  2. Add the zucchini noodles with some olive oil to the pan, season them with salt and pepper and cook them until the zucchini has a soft bite.
  3. Meanwhile, put the fresh basil, tomatoes, garlic, pine nuts and the basil oil into a bowl and mix it – add a pinch of salt and pepper to taste.
  4. Put the Tomato Pesto into the fridge until you need it.
  5. Serve the Zoodles with the pesto and some feta cheese.

Cheers with sunbeams.

 

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