Zucchini with Walnut Watercress Pesto
Zucchini with Walnut Watercress Pesto is an amazingly light and summery lunch that can be prepared in minutes, especially if you make the pesto the night before!
Servings 2
Ingredients
For the Pesto
- 85 grams Watercress
- 2 garlic cloves, minced
- 70 grams Walnuts, broken up
- 40 grams Parmesan cheese, grated
- 120 ml approx extra virgin olive oil
- salt and black pepper
- 100 grams frozen peas
- 1 large zucchini
Instructions
- Blend the Watercress, garlic, walnuts and Parmesan cheese in a blender until you have a finely chopped consistency.
- Watch out for the walnuts, too much blending at this stage will turn them into walnut butter.
- Keep blending whilst adding the olive oil slowly until you have a gloriously green sauce. Add as much or as little oil as it takes to reach this stage. Don’t overdo it though!
- Season to taste.
- Spiralise 1 very large Zucchini for 2 people.
- Cook some frozen *peas in boiling water for around 3 minutes, take off the boil and add the spiralized zucchini to the water. Leave to stand for 2-3 minutes to soften, more if you like it softer.
- Drain both well and add your Walnut Watercress Pesto to the vegetables and serve immediately.
Recipe Notes
*If using regular peas, cook for a little longer as necessary. If using Petit Pois (smaller peas), these won't need cooking as much.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Zucchini with Walnut Watercress Pesto
Serving Size
1 g
Amount per Serving
Calories
385
% Daily Value*
Fat
35
g
54
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
27
g
Cholesterol
17
mg
6
%
Sodium
671
mg
29
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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