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  • For the pesto: 2 cups tightly packed spinach:
  • ½ cup fresh basil leaves
  • ½ cup raw pine nuts/walnuts/macadamia nuts
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt
  • Pinch of ground black pepper
  • For the veggie noodles:
  • 2-3 courgettes/zucchinis
  • 3-4 carrots
  • Topping:
  • A few extra nuts/fresh tomatoes/basil or spinach leaves
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