I’ll be pinning up paleo recipes to try by Pete Evans for our family to try

You’ll find them and many more direct via his facebook: https://www.facebook.com/paleochefpeteevans?fref=nf

If you’re after a quick, easy and nourishing meal to whip up.. this is it!
ZUCCHINI SPAGHETTI WITH BASIL AND PARSLEY PESTO (also great with roast chicken or cooked prawns tossed through)
Please tag, share and hover over the ‘liked’ button above, click on notifications to receive all of our posts. Join the tribe atwww.thepaleoway.com x

Serves: 4
Yield: Basil and parsley pesto: approximately 400 ml (13½ fl oz./ 1 2/3 cup)

Preparation time: 15 minutes
Cooking time: 4 minutes
Difficulty: Easy

1½ tablespoons coconut oil
3 zucchinis (500 g /1 lb. 1½ oz. in total) cut into spaghetti strips on a mandolin or slicer
1 garlic clove, crushed
10 kalamata olives, pitted and halved

Basil and Parsley Pesto
2 large handfuls basil leaves
2 large handfuls flat-leaf parsley leaves
2 garlic cloves, coarsely chopped
1 tablespoon pine nuts, toasted
2 tablespoons lemon juice
12 macadamia nuts, toasted
125 ml (4¼ fl oz. / ½ cup) macadamia oil or extra-virgin olive oil
Sea salt and freshly ground
Black pepper

To make the pesto, place all the ingredients in a mortar and pestle or food processor grind/process combine to form a thick, coarse paste. Taste and adjust the seasoning.
To make the noodles, heat the oil in a frying pan over medium-high heat. Add the zucchini and garlic and sauté for 1–1½ minutes, or until just beginning to soften. Season with salt and pepper, add the pesto and olives and toss well. Continue to cook for 1 minute, or until heated through. Spoon into bowls and serve.

Cook with Love and Laughter
Pete x


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