Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes

Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes

Serves 2

Cooking/Preparation time: 15 mins

 

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

 

Instructions:

 

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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