Devices & Accessories
Zoodles with Broccoli Pesto
Prep. 15 min
Total 30 min
4 portions
Ingredients
Broccoli Pesto
-
garlic clove1
-
broccoli florets2 oz
-
blanched almonds1 oz
-
Parmesan cheese cut into pieces (1 in.)1 oz
-
grapeseed oil3 oz
-
apple cider vinegar1 ½ tsp
-
salt to taste½ tsp
-
fresh basil leaves only2 - 3 sprigs
Zoodles
-
zucchini ends trimmed. If large, trimmed in a circular shape to fit the blade width7 oz
-
carrots ends trimmed, cut into pieces no longer then the pusher7 oz
-
water17 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!
Sign up for free More informationAlso featured in
Spiralize Your Life
13 Recipes
United States
United States
You might also like...
Coconut Dhal
25 min
Salmon, Quinoa, Feta and Vegetable Salad
50 min
Broccoli Salad with Red Peppers and Pine Nuts
10 min
Temaki Sushi
1 h
Pickled Korean daikon (Thermomix® Cutter, using modes)
20 min
Spiralized Korean Cucumber Salad
25 min
Lemon and Parmesan Chicken with Zoodles
45 min
Coconut Lime Cashew Jasmine Rice
35 min
Shaved Brussels Sprouts Salad
20 min
Maple Cream Custard
20 min
Allergen Free Granola
30 min
Pesto Pasta Salad
30 min