Name: Ham and macadamia pesto zoodles recipe
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 250.00 ml firmly packed fresh basil leaves, plus extra leaves, to serve; 1 garlic clove, chopped; 62.50 ml chopped macadamia nuts, toasted; 40.00 ml grated parmesan; 75.08 gm extra virgin olive oil; 42.00 gm lemon juice; 4 large zucchini, cut into zoodles (see notes); 125.00 ml frozen peas; 200g thinly sliced leftover leg ham; 120.00 gm smooth ricotta; 2 thick slices crusty sourdough bread, toasted, torn

Ham and macadamia pesto zoodles recipe

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Delicious zucchini noodles paired with savory Christmas ham create a quick and delectable family meal.

Ingredients:

250.00 ml firmly packed fresh basil leaves, plus extra leaves, to serve
1 garlic clove, chopped
62.50 ml chopped macadamia nuts, toasted
40.00 ml grated parmesan
75.08 gm extra virgin olive oil
42.00 gm lemon juice
4 large zucchini, cut into zoodles (see notes)
125.00 ml frozen peas
200g thinly sliced leftover leg ham
120.00 gm smooth ricotta
2 thick slices crusty sourdough bread, toasted, torn

Instructions:

In a small food processor, blend basil, garlic, nuts, and parmesan until finely chopped. While the processor is running, slowly pour in oil and juice until pesto is nearly smooth. Season with salt and pepper to taste.
In a large heatproof bowl, combine zucchini zoodles and peas then cover them with boiling water. Allow them to sit for 2 minutes before draining well.
Combine zoodle mixture with pesto in a large bowl, gently toss to mix. Divide the zoodle mixture and ham into serving bowls. Top with dollops of ricotta, sprinkle with chopped toast and extra basil leaves. Serve and enjoy!

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