Green Olive Pesto with Zucchini Pasta

Pesto is such a delicious and easy recipe to whip up for all sorts of occasions, it’s a great compliment to many dishes including fish, chicken, salads, pasta and can be used as a dip. Pesto is also a versatile dish that can be easily stored for later use in the fridge or in the freezer! This is simple, easy, delicious and can spruce up any dish. I enjoyed this tonight with zoodles and mushrooms!

Serves: 2-4

Ingredients:

½ cup of pitted green olives

2 cloves of garlic

1 large handful of baby spinach and/or baby kale leaves

¼ cup of fresh basil

½ cup of almonds

6 tbsp of olive oil

¼ tsp of nutritional yeast (optional)

¼ cup of chopped pitted black olives

Salt and cracked pepper to taste

2 large zucchinis, spiralised or a healthy wholegrain pasta

Directions:

1. In a blender or food processer, process the green pitted olives, garlic, baby spinach/kale leaves, basil, almonds and nutritional yeast and blend to form a lumpy consistency, then add the olive oil slowly while it is still mixing until well combined.

2. Stir in the black olives and extra salt and pepper if needed. You can thin it down if desired with 2-4 tbsp of water.

3. Heat this up in a fry pan or saucepan with the zucchini and serve immediately or store the pesto for later use or enjoy as a dip with vegetables sticks.

Substitutions:

Almonds – pine nuts, cashews, pistachios