Zesty zucchini noodles with pesto and avocado
Chanced upon this amazing alkalising recipe from thealkalinesisters.com, raw zucchini noodles with pesto. But we’ve tweaked it a little to add more funk and more zest in it. Why not try this recipe that I’m sure will keep you cool and alkalised in the summer days!
2-6 large Zucchinis
1 cup of Basil leaves
1 Clove garlic, chopped
¼ cup Pine nuts
3 tablespoons Extra virgin Olive oil (for consistency)
Salt and Pepper to taste
- Using a cheese grater or any vegetable slicer, use the side with the largest cut to grate the zucchinis. You can either peel the skin off first or grate the entire vegetable, skin and all for extra texture and extra fibre. This will make your zucchini noodles.
- Combine ¾ cup basil , olive oil, pine nuts, garlic, salt and avocado in a blend and mix until a smooth consistency.
- Toss your zucchini noodles and pesto together and season with a pinch of salt and pepper. Squeeze lime and drizzle over, enjoy