Zucchini zoodle pesto
- 4 large zucchinis
- 2 tbsp low fodmap garlic-infused oil
- 1 tbs extra virgin olive oil
- 1 packed up of fresh basil leaves
- ½ cup of toasted pinenuts
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ cup grated vegan parmesan cheese
- 2 tbs fresh lemon juice
- Using a mandolin, shred zucchinis into long spaghetti & place into a large bowl.
- In a food processor, blend all remaining ingredients until the pesto turns into a fine paste.
- Place pesto in the bowl with the zoodles and toss to combine.
- Serve zoodles with your favourite low-fodmap salad.
|Per 100g||Per serve|
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