Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Click to read more about this recipe
1 pack Violife Prosociano, cut in flakes
2 medium zucchinis
1 cup grape tomatoes, halved
1 ¼ cup fresh basil leaves, packed
1 cup fresh baby spinach leaves, packed
2 garlic cloves
½ tsp coarse salt
⅛ tsp cracked black pepper
½ cup extra virgin olive oil
- Spiralize the zucchini in a noodle format using a vegetable peeler. Set aside in a colander.
- To make the pesto in a high-power blender, add the spinach, basil, garlic, salt, pepper, half of the Violife Prosociano flakes and olive oil and blend until smooth.
- In a large bowl, toss the pesto with the zucchini ‘noodles’ and tomatoes until combined.
- Add extra Violife Prosociano flakes on top and serve.