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)
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Yield: Basil and parsley pesto: approximately 400 ml (13½ fl oz./ 1 2/3 cup)
Preparation time: 15 minutes
Cooking time: 4 minutes
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
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