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zucchini-noodles
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Pesto & Prosciutto Zucchini Linguine

Fresh, Spiralized Zucchini with pesto and prosciutto, drizzled with Cannabis Oil.
Prep Time10 minutes
Cook Time0 minutes
Course: Main Course
Keyword: cannabis oil, Salad
Servings: 4 people
Author: Steph Van De Ven
Cost: 10 +/-

Equipment

  • Veggie Spiralizer
  • Food Processor or Bullet blender
  • Spatula
  • Garlic press (optional)
  • Veggie peeler

Ingredients

  • 2 med Zucchinnis washed and peeled
  • 2 cups Spinach fresh
  • 1 cup basil leaves fresh
  • 1/2 cup pine nuts
  • 1/2 cup parmesean cheese fresh
  • 2 cloves garlic minced or pressed
  • 1/4 cup cannabus oil
  • 2 tbsp lemon juice fresh
  • 1 cup cherry tomatoes halved
  • 1 pinch each : salt & pepper
  • 5-8 slices prosciutto ripped into slivers and slices

Instructions

  • Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
  • Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, cannabis oil, lemon juice, salt, and pepper.
  • Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
  • Sprinkle with Parmesan and garnish with basil and lemon wedges.