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Spiralizers can be found here – https://amzn.to/37s4w3i
Noddles made from zucchinis served with fresh avocado pesto
Serves: 4
Ingredients
- 4 Zucchinis
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Vegetable Oil
- 1 Avocado
- 3 Tbsp Pine Nuts
- 2 Tbsp Olive Oil
- 2 Cloves Garlic
- Juice from ½ Lemon
- ¼ Cup Basil
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Cut the ends off the zucchinis and slice them in half.
- Use a spiralizer to turn the zucchinis into noodles and place them into a medium-sized bowl.
- Season with salt and pepper and toss through with tongs.
- Heat the oil in a medium-sized frypan over medium heat and cook the zoodles for a few minutes until tender.
- Cut the avocado in half and remove the pip. Scoop out the flesh with a spoon and place into a food processor.
- Add in the pine nuts, olive oil, garlic cloves with peel removed, juice from half of a lemon, and the basil.
- Process until smooth. Check the consistency and if too thick add another teaspoon of oil or water.
- Pour the pesto over the zoodles and toss through until combined.
- Serve with a sprinkling of parmesan cheese and a few basil leaves.
Notes
Walnuts or Almonds can be used in place of Pine Nuts.
The pesto will last in the fridge for a few days but will lose its color with time.
Serve this as a side dish to grilled chicken for the perfect midweek dinner.
The pesto will last in the fridge for a few days but will lose its color with time.
Serve this as a side dish to grilled chicken for the perfect midweek dinner.
