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15 minutes
15 minutes
- 125.00 ml firmly packed fresh basil leaves
- 125.00 ml plain Greek-style yoghurt
- 1 green onion, trimmed, chopped
- 1 anchovy, chopped
- 1/2 garlic clove, chopped
- 5.90 gm dijon mustard
- 4 zucchini
- Combine fresh basil leaves, creamy yogurt, pungent onion, salty anchovy, aromatic garlic, and zesty mustard in a small food processor. Blend until velvety. Season generously with salt and pepper to taste.
- Spiralize zucchini into zoodles using a spiralizer. Transfer zoodles to a bowl and toss with dressing right before serving.
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