I promised a few weeks ago that I would put this baby on the blog so here it is! Pesto is one of my favourite flavours when it’s done right. It is so very simple yet so very satisfying! Using fresh salmon fillets in this recipe gives you a good source of Omega-3 in addition to all the healthy fats that make up the pesto (see my last blog post on the benefits of good fats here). For those of you who have heard the term ‘zoodles’ being used much more frequently but have no idea what on earth they are and maybe don’t want to ask because it seems everyone else got the zoodle memo… basically it is just zucchini made into the shape of noodles. You can do this with a vegetable peeler but the easiest way is to use a spiralizer like I have below (these are very easy to find these days). Using zucchini instead of actual noodles reduces the load on your digestive system and this, in addition to the healthy fats, avoids blood sugar spikes and keeps you fuller for longer. Not to mention using zoodles is an easy way to increase your vegetable intake with meals.
1 cup tightly packed basil leaves
1/4 cup olive oil
1/3 cup of pine nuts (or macadamias)
1 clove of garlic, crushed
1/4 cup parmesan (optional)
Salt to taste ***
***All ingredients can be varied to suit flavour preference – have a play around
300 grams salmon fillets
2 cups zoodles
2 tbs extra virgin olive oil
1. Blend all pesto ingredients together in a food processor.
2. Use julienne peeler or spiraliser on the zucchini to form pasta like strands.
3. In a frying pan, heat olive oil over medium heat.
4. Cut salmon into bit sized pieces and add to frying pan until cooked through.
5. Add zucchini pasta and sauté for 3 – 4 minutes, stirring occasionally until just tender.
6. Add pesto and stir until well combined or and heated through.
7. Serve topped with added parmesan and/or pine nuts