Photos by Hannah Burne
This is a quick delicious meal, featuring the delicious Beetroot Pesto my friend Guido introduced me to in our travels in India. Serve it cold as a refreshing salad on a beautiful summery day, or warm it up for a comforting meal. I got a little Hand-Held Spiralizer from Community Natural Foods which I like to keep at home (at work we have a Tabletop Spiralizer) – both work great!
Prep time: 10 mins
(nut free optional)
- 2 large zucchinis
- 1 cup Beetroot Pesto
- 1/2 tsp sea salt
- 1 tbsp pine nuts*, for garnish
- A handful of tofu feta (optional)
* For a nut-free option, substitute the pine nuts for pumpkin seeds
Using a spiralizer*, create zucchini noodles (zoodles), leaving the skin on.
Place into a bowl and mix with beet pesto and salt.
Crumble tofu feta on top (optional)
Garnish with pine nuts or pumpkin seeds
If you don’t have a spiralizer, you can use a peeler to create zucchini ribbons instead.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
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