Roasted Cherry Tomato Pesto With Pork Zuchetti
No, I don’t eat fake meat🤢
Here’s why:
🥩Fake meat products are significantly refined, hence being "fake"
🥩They are full of inflammatory vegetable/seed oils
🥩Full of preservatives & nasty additives
🥩Literally the opposite of real food!
It's a NO from me!
Stick to the real deal & source good quality meat.
I source my meat from Butcher Crowd who use 100% Grass-Fed, Grass-Finished Beef & Lamb; Free Range, Pasture Raised Chicken & Pork; 100% Wild-caught Seafood.
Oh and you are going to LOVE this cherry tomato pesto,
talk about natural sweetness and just overall deliciousness!
Servings: 2
Ingredients
300g Pork Mince (chicken mince also works well)
3 Zucchinis, spiralised
2 tsp Extra Virgin Olive Oil
Extra Parmesan Cheese, sprinkled to serve
Salt & Pepper, to taste
Pesto:
1 punnet (250g) Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
4 Garlic Cloves, minced
1 tsp Dried Basil
1 cup Fresh Basil
¼ cup Parmesan Cheese, grated
½ cup Pine Nuts
½ cup Extra Virgin Olive Oil
Salt & Pepper, to taste
Method
Preheat oven to 180 degrees and line a baking tray.
Spread out cherry tomatoes on tray, drizzle with oil and sprinkle two of the garlic cloves and dried basil. Bake for 20-25 minutes or until tomatoes have softened.
Add softened cherry tomatoes and remaining pesto ingredients to a blender and blitz to desired consistency.
Heat half the oil in a medium frying pan and cook mince until cooked through, approximately 5-7 minutes.
Add pesto to mince and stir through.
Meanwhile, panfry zucchinis in remaining oil on a medium heat until softened.
Add zucchini noodles to pan and stir through until noodles are coated.
Serve with a sprinkle of additional parmesan cheese.