Pesto Zoodles

LunchDinner
Written By Mel Hoffman
 
 
 
 
 
 
 
 

INGREDIENTS

1-2 zucchinis

Cherry toms

Pesto

 
 
 

1. Spiralise a zucchini into zoodles.
2. Heat some olive oil in a frying pan then thrown in the noodles. Turning for 3 minutes to heat through.
3. Stir through leftover pesto (I always make a double batch of pesto when I make it and freeze half).
4. Top with cherry toms and a sprinkle of sunflower seeds, hemp seeds or pepitas if you have them!

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Mel Hoffman
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