Zuchinni Noodles with Rocket + Sunflower Seed Pesto

Oh how we love using veggies in place of grains, and not because grains are bad, but because it just shows us how creative we can be with vegetables and how versatile veggies can be too!  From Cauliflower as replacement for rice + quinoa, carrots and zucchinis for noodles, there are so many ways to look at vegetable beyond roasting and salads!

A veggie spiraliser, like a spirooli, can be a little overboard when you are starting out, I have a julienne peeler that does the job - and a grater would work as well (but I would drain the zucchini in a sieve to remove excess moisture - which you can add to your pesto in lieu of oil if you don't want to waste it!).  Even it you slice fine 'half-moons' with the zucchini you will still fall in love with this combination

INGREDIENTS

2 zucchinis, ribboned (grated, sliced, spiroolied)

For the pesto

100-150g rocket, washed
1 lemon, skin removed
1 cup sunflower seeds
1 big pinch salt + pepper
1/4 cup olive oil (or macadamia oil)

METHOD
1. Add all ingredients, except the olive oil, and blitz in a food processor for 2 minutes, scraped down occasionally.

2. Add up to 1/4 cup of oil in a steady stream.  If you still need a little more liquid then you can add water, 1 Tablespoon at a time, until you reach the desired consistency.

NOTE: When you use good quality oil it can overpower the pesto if you use more than a quarter of a cup, so adding water is a great way to emulsify the mix and keep the flavour punchy!

Toss 1/4 cup of pesto through the shredded zucchinis and season to taste. Store the rest with a layer of oil in the fridge, or freeze in an ice-cube tray to have on hand - so many ways to use this pesto!

Hope you are enjoying the recipes we are sharing, have you tried any of them yet? Let me know in the comments below!