Zoodles with Broccoli Pesto

Zoodles with Broccoli Pesto

5.0 2 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

Broccoli Pesto

garlic clove
1
broccoli florets
2 oz
blanched almonds
1 oz
Parmesan cheese cut into pieces (1 in.)
1 oz
grapeseed oil
3 oz
apple cider vinegar
1 ½ tsp
salt to taste
½ tsp
fresh basil leaves only
2 - 3 sprigs

Zoodles

zucchini ends trimmed. If large, trimmed in a circular shape to fit the blade width
7 oz
carrots ends trimmed, cut into pieces no longer then the pusher
7 oz
water
17 ½ oz

Difficulty

easy

Nutrition per 1 portion

Sodium 130.9 mg

Protein 6 g

Calories 1152 kJ / 274.3 kcal

Fat 25.4 g

Fibre 5 g

Saturated Fat 3.8 g

Carbohydrates 4.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Spiralize Your Life 13 Recipes
United States

You might also like...

Mini cotton cheesecakes with yuzu curd & black sesame praline

2 h 15 min

Peeled Garlic

5 min

Winter Citrus and Beet Salad

20 min

Spiralized Roasted Root Vegetables

1 h 20 min

Pickled red onions (Thermomix® Cutter)

1 h 50 min

Spring Vegetable Quiche with Sweet Potato Crust

1 h 45 min

Cutter Fermented Onions

72 h 30 min

French onion dip

45 min

Buddha Bowl with Chicken (Thermomix® Cutter +)

1 h

Cucumber Salad with Dill and Yoghurt Dressing (TM6)

10 min

Pickled cabbage salad (Thermomix® Cutter, using modes)

10 min

Broccoli Salad with Red Peppers and Pine Nuts

10 min