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!

 
Roasted Cherry Tomato Pesto With Chicken Zuchetti
 

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

 
Roasted Cherry Tomato Pesto With Chicken Zuchetti
 

Method

  1. Preheat oven to 180 degrees and line a baking tray.

  2. 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.

  3. Add softened cherry tomatoes and remaining pesto ingredients to a blender and blitz to desired consistency.

  4. Heat half the oil in a medium frying pan and cook mince until cooked through, approximately 5-7 minutes.

  5. Add pesto to mince and stir through.

  6. Meanwhile, panfry zucchinis in remaining oil on a medium heat until softened.

  7. Add zucchini noodles to pan and stir through until noodles are coated.

  8. Serve with a sprinkle of additional parmesan cheese.

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