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Zoodles with walnut pesto

Zoodles with walnut pesto

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

498
Calories
13 g
Carbohydrates
11 g
Protein
42 g
Fat

Ingredients:

Olive oilOlive oil 2 Tablespoon
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Teaspoon
Walnut kernels (natural)Walnut kernels (natural) 50 g
Zucchini (fresh)Zucchini (fresh)1 ½ (315 g)

Preparation:

Step 1:
Wash zucchini and shape into spaghetti with a spiral cutter. Then boil in lightly salted water for about 4 minutes. Then drain in a colander.
Step 2:
For the pesto, blend the parsley, olive oil, walnut kernels and peeled garlic to a fine paste using a stand mixer or blender and season to taste with salt and pepper.
Step 3:
Carefully mix finished zoodles and pesto and enjoy.

Macronutrient distribution:

The recipe Zoodles with walnut pesto is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Cutting board
Cutting board
Hand mixer
Hand mixer
Kitchen knife
Kitchen knife
Pot
Pot
Sieve
Sieve
Spiral cutter
Spiral cutter
Stand mixer
Stand mixer
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