Fresh Zucchini Noodles with Avocado Pesto
Ingredients
- 1 zucchini
- Splash of oil
- Handful dried tomatoes
- 2 handfuls spinach
- 1 handful pine nuts
- 1 avocado
- Juice of 1/2 lemon
- 1 teaspoon lemon zest
- 1 garlic clove
- 1 handful basil
- Handful pine nuts
- Salt and pepper
- Pinch of chili
Preparation
Prepare the avocado pesto by blending the avocado, lemon juice, lemon zest, garlic clove, basil, handful of pine nuts, salt, pepper, and a pinch of chili until smooth.
Season the pesto with additional salt and pepper to taste.
Spiralize the zucchini to create zoodles.
Chop the dried tomatoes into smaller pieces.
Heat up a splash of oil in a pan.
Add the spiralized zucchini and chopped dried tomatoes to the pan.
Sauté for a couple of minutes to glaze the zucchini.
Add the spinach to the pan and cover it, allowing the spinach to wilt.
If needed, add a splash of water to help cook the vegetables.
Add the prepared avocado pesto to the pan and mix well to combine.
In another pan, fry the pine nuts until they are lightly toasted.
Serve the zucchini noodles topped with the toasted pine nuts and lemon wedges.
