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Delicious & Sons

Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle

Gluten-free recipes

 

Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle — Delicious & Sons

Ingredients:  

  • 1 big zucchini cut with a vegetable spiralizer 
  • 1 sweet potato cut with a vegetable spiralizer 
  • 1 tsp olive oil 
  • 1 pinch of salt 
  • Organic Basil Pesto Genovese Add to cart
  •  Pine nuts
  •  Fresh Chives

Preparation:

1. In a pan with a little olive oil, toast the pine nuts until golden and remove and set aside.

2. In the same pan, sauté the spiralized vegetables over high heat with a little oil and sea salt, for 2-3 minutes.

Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle — Delicious & Sons

3. Add 3 tablespoons of Basil Pesto Genovese and mix well.

4. Serve hot and top with toasted pine nuts and chopped chives.

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