Pesto Zucchini Noodles
- 8 baby plum tomatoes
- 1 tsp coconut oil
- ½ clove garlic, crushed
- 1 tbsp balsamic vinegar
- 1 large courgette, spiralised
- 2 tbsp fresh pesto
- 1 tbsp pine nuts, toasted
Toss tomatoes with 1 tsp coconut oil, garlic and balsamic vinegar.
Add to frying pan and cook for 5 minutes until tomatoes burst.
Blanch courgette noodles for 30 seconds. Drain well, toss with pesto and season well.
Stir, coating the noodles, then add tomatoes and pine nuts.