Spinach Pesto Pasta

A favourite in our home, made with zucchini noodles.

Ingredients

4 Large Zucchini
3/4 cup of Pine Nuts (Toasted)
1 Large Bunch Spinach
Pinch of Himalayan Pink Salt/Rock Salt
Pinch of Cracked Black Pepper
1/4 cup Cold Pressed Extra Virgin Olive Oil
1/4 cup Parmesan Cheese

Instructions

1. Make zucchini noodles using a Spiralizer or peeler.
2. In your favourite whizbanger, blend toasted pine nuts (or other favourite nuts) with large bunch of spinach, himalayan pink salt, pepper, virgin olive oil and parmesan.
3. Saute zucchini noodles in organic, unrefined coconut oil or butter until lightly softened.
4. Add pesto and stir gently until heated through and serve immediately.

Liked it? Take a second to support Low Carb Down Under on Patreon!