Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes
SERVINGS: 2
TIME: 15 min
TIME: 15 min
INGREDIENTS:
For the zucchini noodles:
- 3 large zucchini (courgettes)
- 4-5 large sun-dried tomatoes, chopped
For the avocado pesto:
- 2 ripe avocados
- 2 tbsp olive oil
- Juice of half a lemon
- 1 garlic clove
- ½ tsp red chilli flakes
- 1 tbsp pine nuts
- 25g (¼ cup) parmesan (or vegetarian parmesan), grated, plus extra to serve
- Small handful fresh basil leaves
- Salt and pepper
DIRECTIONS:
- Put all of the ingredients for the pesto into a food processor and blitz until a paste is formed.
- Fill a large saucepan with boiling water.
- Use a spiralizer to create long noodles with the zucchini and then drop into the boiling water for one minute.
- Drain well and then toss with the pesto and sun-dried tomato pieces.
- Serve with a scattering of parmesan flakes and a grind of black pepper.
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