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Ingredients
Method
- 3 spiralized zucchini
- For the Pesto
- 2 avocados
- Bunch of basil
- 2 tbsp olive oil
- ½ lemon, zest and juice only
- 2 garlic cloves
- ½ tsp chilli flakes
- 25g parmesan, grated
- 40g toasted pine nuts
- Make the pesto by placing all the ingredients in a food processor with plenty of seasoning, and blitzing to a fine paste. Stir in the pine nuts.
- Steam the zucchini for a few minutes to soften, then toss in the pesto to coat. Serve with extra parmesan shavings and a pinch of chilli flakes - perfect!
2 serving
10 mins
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