Zucchini Pasta with Avocado Pesto
3 - 4 servings
3 large zucchini (spiralized)
1 teaspoon olive oil
1 cup (25 g) fresh basil leaves, plucked off stems
1 garlic, minced
1 teaspoon pine nuts
4 teaspoon fresh lemon juice
1 teaspoon vegetable oil to cook
Once the zucchini is spiralized, put it on paper towels to soak up the excess water.
The avocado paste: In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt and pulse until finely chopped.
Then, add the olive oil and blend until it has a creamy consistency.
In a pan, put a little olive oil and add the zucchini. Cook for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and add the avocado pesto. You can season it with salt and pepper and a little parmesan.
I like to use walnuts instead of pine nuts sometimes. You should always play around with the recipe and enjoy it.