Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

400 g
400 g
2
1
240 g
100 g
50 g Spaghetti (whole wheat)
Canned tomatoes
Zucchini
Carrot
Kalamata olives in pot
Sun-dried tomatoes
Walnuts 250 ml
1/2
1 TBL sp
1
1 TBL sp
15 g
50 g Bouillon (vegetable)
Lemon
Olive oil
Red chilli pepper
Oregano
Fresh basil
Parmesan

Prep

10 min

1. Cut chilli pepper finely
2. Cut zucchini into quartered slices
3. Cut sun-dried tomatoes in small strips
4. Cut carrot into slices
5. Cut olives in half

Cook

30 min

Make bouillon

Add tomatoes, basil, oregano, carrot, olive oil, and red chilli pepper to bouillon

bring to a boil, lower heat, let it simmer with the lid off ~20 min

Cook spaghetti

start after 15 mins of simmering of the sauce

Puree into a smooth sauce

Add zucchini, sun-dried tomatoes and olives

medium heat ~5 min

Squeeze lemon

season with salt and pepper, add lemon juice to taste

Serve the spaghetti with the sauce and add walnuts and parmesan on top