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squashetti and red pesto

Butternut Squash Noodles with Red Pesto – Squashetti and Pesto Recipe


  • 1 Butternut squash made into noodles with a spiralizer
  • 2 garlic cloves
  • 260 g sun-dried tomatoes drained
  • 100 g pine nuts
  • 100 g olive oil
  • large pinch of pink Himalayan salt
  • a large bunch of fresh basil


  1. To make the red pesto...
  2. In a food processor pulse the garlic and the salt.
  3. Add the pine nuts and pulse again until roughly chopped.
  4. Add the tomatoes and the basil and pulse until you are happy with the texture.
  5. Mix in the olive oil until you get the right consistency.
  6. Make the squashetti and cook in a touch of olive oil in a pan for a few minutes until starting to soften.
  7. Stir in the pesto and cook until heated through.
  8. Serve with vine tomatoes and extra basil.