Zucchini noodles with basil and parsley pesto

If you're craving spaghetti, but need a little carb escape, zucchinis make the perfect and healthy alternative! With a little homemade pesto and sundried tomatoes, you have a quick and easy lunch or light dinner!

Pesto

2 large handfuls of basil leaves

2 large handfuls of flat-leaf parsley leaves

1 garlic cloves, coarsely chopped

1 tbsp walnuts

1-2 tbsp of extra virgin olive oil

Noodles

3 courgettes (around 500g in total), cut into spaghetti strips using a spiralizer or mandolin

Extras

10 kalamata olives, pitted and halved

4 sundried tomatoes sliced thinly or some fresh cherry tomatoes

Sea salt and freshly ground black pepper to taste

INSTRUCTIONS

• To make the pesto, place the basil and parsley leaves, chopped garlic, walnuts nuts, and olive oil in a food processor, and combine to form a thick, coarse paste.

• Taste and adjust the seasoning.

• To make the noodles, one you have cut the zucchini into spaghetti strips add the pesto and olives, and sundried tomatoes toss well.

• Spoon into bowls and serve.