Avocado Pesto with Courgetti

So really I made this pesto so that I could try out my new spiraliser which I had been super excited about all week. The lush and creamy flavours of avocado blend perfectly with the basil to form a gorgeously smooth pesto. It works really well with courgetti, or spaghetti if you don’t have a spiraliser (get one!) or even to make bruschetta.

Servings: 2
Total time:
30 minutes

Ingredients:

For the pesto

  • 2x Ripe avocado’s
  • 1 large bunch of Basil
  • 3 cloves of Garlic
  • 100g Pine nuts
  • 1x Red chilli (sliced)
  • 2 tbsp Lemon juice
  • 4 tbsp Extra virgin olive oil
  • Salt and pepper to season

For the courgetti

  • 2 Courgettes
  • 10 Cherry tomatoes (halved)

Method:

Pick the basil leaves from the stems and add to the food processor. Add the avocado’s, garlic, pine nuts, chilli, lemon juice and seasoning.

Pulse until roughly chopped. Then whilst the processor is still running, slowly add the olive oil until you achieve a thick paste.

Spiralize the courgette’s into spaghetti-like strands. Add about 1 tablespoon of oil into a large pan and heat up. Add the cherry tomatoes and cook on medium heat for about 3 minutes until soft and the juices flow out when gently pressed. Add the courgetti and continue cooking for 2 minutes. Mix in the pesto and take off the heat.

Serve immediately and enjoy!

Sneaky tip: So I learnt that the pesto browns really easily! So make sure you tightly cling film any leftovers as soon as possible.

 

 

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