Zucchini Linguini With Spinach + Basil Pesto

This recipe is from my book Purely Delicious and what I love about this dish is that you can enjoy zucchini linguini raw or lightly heated through. The pesto slightly softens the zucchini as the aromatics penetrate right through and you end up with a glorious plate of deliciousness that is irresistible. I love to serve mine simply with a grating of Parmesan and roasted pine nuts. Greens such as fresh parsley and basil are full of superfood goodness that is anti-inflammatory to the body. Garlic and black pepper are anti-inflammatory and can stimulate digestion.

Zucchini Linguini With Spinach + Basil Pesto Recipe

by Teresa Cutter

INGREDIENTS

PESTO

2 parsley bunches, roughly chopped

2 basil bunches, roughly chopped

1 raw garlic clove

40 g (1 ½ 0z) roasted pine nuts

2-3 tablespoons lemon juice generous amount of ground black pepper

generous pinch of sea salt

15 g (3/5 oz) parmesan, grated (optional)

4 tablespoons cold-pressed olive oil

LINGUINI

1 kg (32 oz) zucchini (courgette)

100 g (3 ½/ oz) baby spinach leaves

METHOD

To make pesto:

COMBINE the parsley, basil and garlic in a food processor.

PROCESS until the herbs have been roughly chopped.

ADD the pine nuts, lemon juice, pepper, salt, parmesan and olive oil.

PROCESS again until your mixture forms a lovely chunky green paste.

To make linguini:

SLICE the zucchini into linguini using a mandoline.

PLACE into a large mixing bowl. Add the pesto and lightly mix making sure all the zucchini linguini are covered by the pesto. The zucchini will soften slightly and taste amazing. Mix in spinach leaves.

SERVE topped with finely grated parmesan and enjoy.

NOTES & INSPIRATION

Store pesto in a glass jar in the refrigerator and use as needed for up to 1 week.

Saute linguini in a pan for 1 minute it you want to devour this dish warm.

Top with slow-cooked bolognese or organic meatballs.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.