Buttery Spread with Olive Oil - Nuttelex

Recipe Suggestion:

Zucchini Noodles with Pesto
*recipe adapted from nuttelex.com

Ingredients:

Pesto:

1 cup of fresh basil leaves
1 cup of fresh spinach leaves
1/2 cup of freshly grated Parmesan cheese or vegan Parmesan
1/2 cup of extra virgin olive oil
1/3 cup of pine nuts
3 tsp of minced garlic
1/4 tsp salt
fresh ground black pepper

Zucchini Noodles:

3 zucchinis
2 tbsp Nuttelex Olive Oil Spread

Directions

1. Add the basil and pine nuts to a food processor then blitz until combined. Then add the garlic, followed by the parmesan cheese. While the food processor is running, slowly add the olive oil. Stir the pesto with a spatula and then add to taste salt and freshly ground black pepper.

2. To prepare the noodles: Spiralize the zucchini with a spiralizer or turn the zucchini into noodles using a julienne peeler.

3. Next add two tablespoons of the Nuttelex to a frying pan and once the pan is sizzling hot add the zucchini noodles. Constantly toss the zucchini noodles with tongs for about 5-7 minutes until cooked but still al dente – be careful not to overcook as they can quickly wilt and go mushy.

4. Stir in pesto until well coated, and add a final sprinkle of salt and or cheese before decanting to serving bowls.