Serves: 2
Ingredients:
- 150g prawns, shelled and cooked
- 2 zucchinis (spiralized)
- ½ cup cherry tomatoes, halved
- ¼ cup macadamia or lemon myrtle pesto
- 1 tbsp hemp seeds
Lemon Myrtle Pesto:
- 1 cup macadamia nuts (lightly toasted)
- 1 cup fresh basil leaves
- 1 clove garlic
- 1 tsp lemon myrtle or lemongrass, ground
- ½ cup extra virgin olive oil (EVOO)
- ¼ cup grated Parmesan (or nutritional yeast for vegan)
- Juice of ½ lemon
- Sea salt and pepper to taste
Method:
- In a food processor, blend macadamias, basil, garlic, and lemon myrtle until coarsely combined.
- Gradually drizzle in EVOO while blending until smooth.
- Add Parmesan, lemon juice, salt, and pepper, then pulse to combine. Serve immediately or store in the fridge with a layer of olive oil to preserve freshness.
- Sauté zucchini noodles for 2 minutes.
- Toss with cherry tomatoes, prawns, and pesto.
- Sprinkle with hemp seeds before serving.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
