Ingredients:
2 large zucchinis, spiralised into noodles
1 ripe avocado
1 cup fresh basil leaves
2 cloves garlic
2 tbsp lemon juice
1/4 cup pine nuts (or walnuts)
2 tbsp olive oil
Salt and pepper, to taste
Cherry tomatoes, halved (optional, for added flavour and colour)
Instructions:
Prepare the Zucchini Noodles:
Spiralise the zucchinis into noodles. You can also use a vegetable peeler to create thin ribbons if you don’t have a spiraliser.
Lightly sauté the zucchini noodles in a non-stick pan over medium heat for about 2-3 minutes until just tender. Set aside.
Make the Avocado Pesto:
In a food processor, combine the avocado, basil, garlic, lemon juice, and pine nuts.
Pulse until well blended. With the processor running, slowly add olive oil until the pesto reaches your desired consistency.
Season with salt and pepper to taste
Combine and Serve:
Toss the zucchini noodles with the avocado pesto until well coated.
Garnish with cherry tomatoes, and a few extra pine nuts for crunch.
Enjoy this vibrant and refreshing meal that’s kind to your body and perfect for a detox diet!
Adriana D'Agostino 