Hazelnut Pesto with Zoodles

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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East. Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

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Cheree from CK Health is the Queen when it comes to putting together recipes that taste amazing and are overloaded with health benefits.

Pesto pasta will never be the same!

Fresh hazelnuts are high in magnesium, calcium and both B and E vitamins, this means your heart will love them and they are great for improving muscle tone.

YFC hazelnuts are sun dried which means they have a beautiful flavour!

1 cup hazelnuts

1/2 bunch basil

1 lemon, juice

1/4 cup parsley

1/2 cup olive oil

3 cloves garlic

4 zucchinis

4 tbsp parmesan cheese, grated

METHOD

Place hazelnuts, garlic, lemon juice and herbs in a food processor and begin to blend. Slowly add the olive oil from the top and keep blending until smooth.

Slice the zucchinis using a spiralizer or carefully cut or peel into fine strips. Plunge into a pot of boiling water for a minute or so to soften and then drain. Coat with pesto, divide into 4 servings and top with the parmesan cheese.

	Garlic (Elephant) 200g $6.99
	Parsley (Italian) - per bunch $2.99
	Basil - per bunch $4.99
	Lemon - each $2.50
	Zucchini - 500g $1.99
	Garlic (Italian) 150g $6.99
	Organic Australian Ghee (250ml) $15.50
	Peanut Oil - 375ml $8.95

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HAZELNUT PESTO WITH ZOODLES

METHOD

Hazelnut Pesto with Zoodles - Shop the recipe

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