Rough Celery Pesto with Zucchini Noodles

Ingredients

• Celery leaves - 3 cups

• Garlic - 3 cloves

• Blanched almonds (I use flaked) - 0.75 cups

• Parmesan- 40-50 grams

• Juice of lemons - 2 whole

• Olive oil - 0.5 cups

• Salt as you like it

  Noodles

• Zucchini large (or 2 small) -1 whole Or replace with noodles for 2

Method

This pesto uses your old leaves, is so versatile and goes with meat, salads, bikkies, or any pasta.

Place all the pesto ingredients in your blender / food processor or nutri bullet. Pulse or blend until roughly blended, using a spatula to wipe down the sides when you need to. Adjust with salt to your liking. Pesto done!

Spiralise your zucchinis To serve cold place zoodles in a large bowl (I cut mine a little so you don’t have 1 giant zoodle and the pesto is easier to stir in), stir through the pesto and add a drizzle of olive oil if you need to. Serve!

To serve warm, add the zoodles to a fry pan with a bit of olive oil on low and stir through the pesto - don’t heat too high or fo too long or the cheese melts into clumps and the zuccini goes soft and gross.

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Enjoy!

You want al dente! Almost raw for that spaghetti likeness.