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Sundried Tomato Pesto with Zucchini Tagliatelle

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Sun-dried Tomato Pesto with Zucchini Tagliatelle

Sundried Tomato Pesto with Zucchini Tagliatelle
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This recipe is a great low-carb alternative to your usual pasta recipes. Not only is it more nutrient-dense, but it also tastes so good. 
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This is feeding: 6 people
Author: Amy Talei @harvestcooked

Ingredients

  • 1 cup Basil
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Pine Nuts
  • 3 cloves Garlic
  • 1/2 Lemon juiced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Oil from Sun-dried Tomato Jar
  • 2 tbsp Olive Oil
  • 1 piece Zucchini per person
  • Cherry Tomatoes to serve

Instructions

  • Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft.
  • Grill cherry tomatoes on high heat for a minute on both sides until soft and browned. Add remaining ingredients to a blender/foodprocessor until you reach desired consistency. Serve hot! Keep left over pesto in the fridge for 3 days.

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