Of which 4.7 g sugars and 2.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato) · Unsaturated fat (olive oil) · Vitamin C (lemon)
Allergens tree nuts
Zucchini noodles with basil pesto
Thin ribbons of zucchini with a homemade basil and pine nut pesto.
Ingredients
- 3 medium zucchini (360 g / 12½ oz)
- 1 cup basil leaves (20 g / ¾ oz)
- 50 g (1¾ oz) pine nuts
- 2 cloves garlic (6 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 1 tbsp lemon juice (15 g / ½ oz)
- 50 g (1¾ oz) cherry tomatoes, to decorate
- salt and pepper, to taste
Method
- Cut the zucchini into thin noodles with a spiralizer or a vegetable peeler.
- Toast the pine nuts in a dry skillet for 1 to 2 minutes, stirring constantly until golden.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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