Zucchini Spaghetti w. Walnut & Chili Pesto
Servings 3
Calories 224kcal
Ingredients
- 100 G walnuts
- 1/3 CUP olive oil (75 ml)
- 3 sun dried tomatoes in oil
- 2 fresh red medium hot chillis, seeds removed
- 4 fresh red medium hot chillis, seeds removed
- Salt
Zucchini Spaghetti
- 3 organic zucchinis, depending on size
- Boiling water
- Zest and juice from 1/2 organic lemon
To serve
- 100 G serrano ham, fried until crispy
- 2 fresh figs, in cubes
- Options for a more filling dish: Avocado or eggs with a runny yolks
Instructions
- Preheat oven to 300 °F/150 °C. Roast the walnuts until golden 10-15 min.
- Use a food processor or high speed blender to blend chili, dried tomatoes, olive oil, a pinch of salt and garlic until smooth. Add the roasted walnuts and pulse until you have a chunky pesto and season to taste.
- Use a julienne peeler to make zucchini spaghetti. Finely chop the soft core of the zucchini and mix it with the rest of the spaghetti. Cover the spaghetti with boiling water for 2-3 min and drain. Mix the spaghetti with the lemon zest and juice.
- Stir in all of the walnut and chilli pesto. Gently mix it with fresh figs and crispy serrano. If you are very hungry serve it with some slices of avocado and a soft boiled egg. Enjoy.
Nutrition
Calories: 224kcal | Carbohydrates: 5g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg