recipes
Zucchini spaghetti with avocado pesto, kalamata olives and sundried tomatoes
Serves: 2
Ingredients
For the pesto
- 1 avocado, peeled and diced
- 1 Garlic clove
- 2 tbsp extra virgin olive oil (Borges)
- 12 large basil leaves
- 50g pine nuts
- 2 tbsp lemon juice
- Good pinch sea salt
You will also need
- 2 zucchini, cut into spaghetti
- 10 kalamata olives, stoned and broken
- 6-8 sun-dried tomatoes, diced
- 1 avocado, peeled and sliced
- Extra basil leaves for serving
Method
Start this recipe by making the pesto. Place all the ingredients together into a food processor and pulse to a pesto. Put aside. Next, place the zucchini spirals into a medium sized bowl and mix in the avocado pesto. Next, add in the broken olives and diced sun-dried tomatoes and mix together well. Serve the pesto zucchini into 2 deep pasta bowls. Place on half a sliced avocado in a fan shape on top of each plate and decorate the top with extra fresh basil leaves.
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