Zucchini Spaghetti with Almond Pesto and Avocado
Main Dishes | Author's cuisine
⏳ Time
20 minutes + 12 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
According to a recipe by Alice Matthews.
Ingredients
- Courgette - 4 pieces
- Olive Oil - 3 fl oz
- Fresh basil leaves - 1.1 oz
- Almond - 2.5 oz
- Citrus Zest Mix - 1 tablespoon
- Garlic - 2 cloves
- Tahini - 1.4 oz
- Mild Chili Spice - a pinch
- Avocado - 1 piece
- Flaxseeds - 1 tablespoon
- Salt - to taste
- Meyer Lemon Juice - 2 fl oz
Step by Step guide
Step 1
Prepare the almond pesto. Soak the almonds in cold water overnight, then peel and chop them coarsely.
Step 2
Place the almonds, basil and mint leaves, and garlic clove into a blender. Add lemon juice, olive oil, a pinch of salt, and blend everything until the mixture is smooth and uniform.
Step 3
Mash the avocado flesh with the flaxseeds, lemon juice, and zest, then add the remaining clove of garlic and blend everything until smooth.
Step 4
Use a spiralizer or a Korean carrot grater to turn the zucchini into thin, long noodles.
Step 5
Transfer the zucchini to a serving bowl, add the pesto and toss to combine. Spoon the avocado-tahini sauce on top and serve.
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