Baby marrow noodles with avocado pesto
Serve without the cheese for a 100% vegan meal.
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Recipe from: Hein Stirred – 14 January 2016
Preparation time: 15 min
Cooking time: 10 min
Preparation time: 15 min
Cooking time: 10 min
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400g zucchini “noodles”
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1/2 cup torn basil leaves
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flesh of 1 ripe avocado
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1 cup peas (fresh or frozen) plus more for garnish
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1/4 cup walnuts, chopped
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1 Tbs lemon juice
- 1 clove garlic, mashed
- 1/4 tsp salt
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1/4 cup olive oil
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black pepper to taste
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crumbled feta or grated parmesan for topping (remove for a vegan meal)
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chopped walnuts for garnish (optional)
Servings: 2-4
Method:
If you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water.
Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped.
Add the oil and continue to process until you have a thick paste.
Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste.
Gently mix the zucchini noodles with the pesto until all the noodles are coated.
Top with crumbled feta or parmesan cheese and chopped walnuts.
Serve immediately.