Zoodles with Celery-Nut Pesto

Ingredients

• 4 zucchini (green and yellow)
• 3 tbsp walnut kernels (15 g each)
• 2 tbsp pine nuts (15 g each)
• 200 g celery stalks with greens
• 5 sprigs parsley
• 1 Garlic clove
• 50 g Pecorino cheese (30% fat in the rind)
• 8 tbsp olive oil
• 0.5 organic lemon (juice and zest)
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash zucchini and spiralize into thin vegetable noodles. Roughly chop walnuts, toast with pine nuts in a dry pan over medium heat for 3 minutes, then cool.

2. 2.

   Wash celery, set aside leaves, cut stalks small. Wash parsley, pat dry, remove leaves, roughly chop. Peel garlic and cube. Grate Pecorino finely.

3. 3.

   For the pesto combine celery, celery greens (except a few for garnish), parsley, garlic, two-thirds of the nut mix, and 30 g cheese in a food processor. Add about 6 tbsp oil and blend into a creamy pesto. Season with lemon zest, juice, salt, and pepper.

4. 4.

   Heat remaining oil in a large pan and sauté zoodles over medium heat while tossing for 2–3 minutes. Remove from heat, add two-thirds of the pesto, stir evenly. Season with salt and pepper. Serve on deep plates, sprinkle with remaining nut mix and cheese. Garnish with celery greens and leftover pesto.