Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes

Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes - ICO USA STORE
SERVINGS:  2
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:

  1. Put all of the ingredients for the pesto into a food processor and blitz until a paste is formed.
  2. Fill a large saucepan with boiling water.
  3. Use a spiralizer to create long noodles with the zucchini and then drop into the boiling water for one minute.
  4. Drain well and then toss with the pesto and sun-dried tomato pieces.
  5. Serve with a scattering of parmesan flakes and a grind of black pepper.

Leave a comment

Please note, comments must be approved before they are published