This spring I started my own little vegetable garden for the first time. I planted zucchini, eggplant, basil, tomatoes and a mix of edible flowers.
A few set backs later my first zucchini plant was fully grown and I could harvest the first homegrown organic zucchini of the year. Here’s how I prepared it:
Zoodles with homemade green pesto
- Ingredients for the zoodles:
- 1 Zucchini
- 1 spoon of frying oil
- Ingredients for the pesto:
- 2 cups of pine nuts
- 3 cups of fresh basil leaves
- 1 cup of Parmigiano, Pecorino or vegan alternative
- 2 spoons of olive oil
Roast the pine nuts in a pan and afterwards give all the ingredients for the pesto in a blender and mix until it’s a smooth paste. Try and add more of any ingredient to taste. Lastly add salt and pepper.
For the zoodles use a vegetable spiralizer. I prefer to use the side of my spiralizer which cuts larger zoodles. Spiralize the whole zucchini and give into the pan with slightly heated oil. Turn and heat for around 4 minutes until soft but not overcooked.
Add the zoodles and pesto in a bowl and stir. Decorate on a plate with some fresh edible flowers, I used borage flowers. Enjoy 🙂