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ZUCCHINI NOODLES WITH AVOCADO PESTO

2 medium-sized Italian zucchini

1 tablespoon chopped walnuts for garnish

Pesto:

1 ripe avocado

¼ cup fresh basil leaves

½ tablespoon fresh parsley

½ clove garlic

1 teaspoon sunflower seeds

½ tablespoon lemon juice

water

pinch of salt

ground pepper to taste

 

Use a julienne peeler or mandoline to slice/peel the zucchini into noodles.

Place all the pesto ingredients in a food processor and add water until creamy. Season with a pinch of salt and ground pepper.

Boil the noodles in water for 2 minutes until tender, do not overcook. Use a colander to strain them.

Add zucchini noodles to a large bowl and toss with avocado pesto. Serve.

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