Products used in this recipe - Alg Seaweed Rainbow Seaweed Salt
Serves 2
Ingredients
Zucchini noodles:
1 zucchini, grated into strips like noodle
1/2 tsp salt
1/2 punnet of cherry tomatoes, halved
Seaweed pesto:
1 bunch of basil
1/2 bunch of parsley
60g pinenuts
1.5 tb lemon juice
1/2 clove of garlic
20g shaved parmesan cheese
1.5 tsp Alg Rainbow Seaweed Salt
60ml extra virgin olive oil
Steps
- Sprinkle salt onto zucchini strips, toss well and let it sit for 10-15 minutes. Make pesto while waiting.
- After 10-15 minutes, squeeze all the liquid out as much as possible and set aside.
- To make the pesto, place all ingredients except Alg Rainbow Seaweed Salt and extra virgin olive oil into a food processor, blitz until well combined.
- Transfer pesto to a small mixing bowl, add seaweed and the extra virgin olive oil.
- In another small mixing bowl, spoon about 2tb of pesto, add zucchini noodle and cherry tomatoes. Toss and combine.
- Serve immediately with accompanying dishes such as roast chicken or fish.
- Leftover pesto should be stored in an airtight container for about 2 weeks. Other ideas of using it such as add to pasta, potatoes and boiled eggs.