Lightly spray a pan with cooking oil spray over medium-high heat. Add garlic and pine nuts and cook for 1 minute, until golden.
Place pine nuts and garlic into a blender or food processor with spinach, mint, olive oil and lemon juice. Pulse until well combined. Season with salt and pepper.
If not using immediately, place in an airtight container or glass jar in the fridge for no more than 2 days.
Use a spiraliser or peeler to slice the zucchini into noodles. Blanch in a saucepan of boiling water for 1 minute.
Combine hot zucchini noodles with prepared mint pesto and toss well.
Lightly spray a pan with cooking oil spray over medium-high heat. Add garlic and pine nuts and cook for 1 minute, until golden.
Place pine nuts and garlic into a blender or food processor with spinach, mint, olive oil and lemon juice. Pulse until well combined. Season with salt and pepper.
If not using immediately, place in an airtight container or glass jar in the fridge for no more than 2 days.
Use a spiraliser or peeler to slice the zucchini into noodles. Blanch in a saucepan of boiling water for 1 minute.
Combine hot zucchini noodles with prepared mint pesto and toss well.