Zucchini spaghetti with almond pesto and avocado

4 servings

20 minutes

Based on a recipe by Ali Maffucci.

Energy value per serving

• Calories: 475.1
• Proteins: 11.6g
• Fats: 42.6g
• Carbohydrates: 13.4g

Ingredients

• Zucchini: 4 pc
• Extra virgin olive oil: 90 ml
• Basil leaves: 30 g
• Almond: 70 g
• Lemon zest: 1 tsp
• Garlic: 2 clove
• Tahini: 40 g
• Ground chili pepper: pinch
• Avocado: 1 pc
• Flax seeds: 1 tbsp
• Salt: to taste
• Lemon juice: 70 ml

Cooking steps

1. Prepare almond pesto. Soak almonds in cold water overnight, then peel and chop coarsely.

   Required ingredients:

   • Almond: 70 g

2. Put almonds, basil and mint leaves, a clove of garlic in a blender, add lemon juice, olive oil, a pinch of salt and blend until the mixture is smooth.

   Required ingredients:

   • Almond: 70 g
   • Basil leaves: 30 g
   • Garlic: 2 cloves
   • Lemon juice: 70 ml
   • Extra virgin olive oil: 90 ml
   • Salt:  to taste

3. Mix the avocado flesh with flax seeds, lemon juice, and zest, add the remaining garlic clove, and blend everything until smooth.

   Required ingredients:

   • Avocado: 1 piece
   • Flax seeds: 1 tablespoon
   • Lemon juice: 70 ml
   • Lemon zest: 1 teaspoon
   • Garlic: 2 cloves

4. Turn zucchini into thin long noodles using a spiralizer or a grater for Korean carrots.

   Required ingredients:

   • Zucchini: 4 pieces

5. Place the zucchini in a serving bowl, add pesto and mix. Top with avocado tahini sauce and serve.

   Required ingredients:

   • Zucchini: 4 pieces
   • Tahini: 40 g