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.

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Processed with VSCO with v5 preset

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

Preparation:

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 🙂