With the help of David Jones convenient and clever shortcut zucchini noodles, you can whip up a tasty low-carb vegan dish in minutes.
Prep time 10 mins
Cooking time 2 mins
150ml David Jones Australian Extra Virgin Olive Oil
1 cup David Jones Shredded Kale
1 cup basil leaves, plus extra to serve
30g David Jones Roasted Almonds, plus extra to serve
Finely grated rind and juice of ½ lemon
350g packet David Jones Zucchini Noodles
1. Blitz olive oil, kale, basil leaves, roasted almonds, and lemon rind and juice in a blender until pureed to create pesto. Season to taste and set aside.
2. Using your hands , squeeze any excess water from the zucchini noodles, then fry in a large frypan over medium-high heat, tossing occasionally, for 1-2 minutes to just heat through.
3. Remove from the heat, then toss with the pesto to taste. Season, then top with extra basil and chopped almonds to serve.
Recipes & Styling: Emma Knowles
Photography: Chris Court