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.

Vegetable oils 65% (olive oil 21%), water, salt, emulsifiers (471, sunflower lecithin), flavour, vitamins A, D, E.
- Dairy-Free
- Gluten-Free
- Natural Flavours and Colours
- Free from Nut Oils
- Soy-Free
- Totally Vegetarian and Vegan
- GMO-Free
Average Nutritional Values (serving size 5 g) | Per 5 g |
Calories | 29 | |
Total Fat | 3.25 g | |
Saturated Fat | 0.9 g | |
Cholesterol | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugars | 0 g | |
Protein | 0 g | |
Sodium | 0.19 mg | |
Vitamin A | 6.6% |
Vitamin D | 5% |
Vitamin E | 15% |
Storage: Keep refrigerated at or below 4ºC
Shelf Life: 1 year