Zucchini Spaghetti with Pesto Sauce

Pasta and Pizza | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini spaghetti with pesto sauce

Ingredients

Courgette - 2 pieces
Tomatoes - 2 pieces
Orange Bell Peppers - ½ piece
Walnuts - 2.3 oz
Fresh basil leaves - 1 bunch
Garlic - 2 cloves
Olive Oil - 2 tablespoons
Salt - 2 tablespoons
Meyer Lemon Juice - 2 tablespoons

Step by Step guide

Step 1

For the best flavor of this dish, it is advisable to refrigerate it for an hour or an hour and a half. This way, the spaghetti will absorb the sauce and become more flavorful and aromatic.

Step 2

Prepare the sauce. First, chop the walnuts, but not too finely (the nuts should be noticeable in the sauce). Then place the washed basil, olive oil, garlic, and lemon juice in a blender. Blend everything in several batches, adding water if necessary. Once the mixture is ready, transfer it to a bowl and first add the chopped walnuts, then salt, and finely chopped tomatoes and bell pepper. Mix everything gently but thoroughly, adding the remaining water from the bowl. The sauce is ready.

Step 3

To make zucchini spaghetti, you will need a grater and a special knife for Korean carrots. First, wash and peel the zucchinis, then simply grate them or cut them with a special knife into long spaghetti-like strips. Use only the firm flesh of the zucchini, leaving the middle part with seeds untouched. Next, place the spaghetti in a salad bowl and gently mix with the sauce.