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zucchini spaghetti

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Zucchini Spaghetti

One of my new spring top favorites is this zucchini spaghetti with avocado pesto sauce, roasted pine nuts, and parmesan cheese. It’s super light, fresh, juicy and creamy; with a pleasant crunch of nuts and parmesan cheese. Fast and easy recipe for a late-night dinner on the balcony or terrace with an ice-cold bottle of rose. I hope you are convinced.

Ingredients :
  • freshly ground pepper
  • Sea salt
  • Shredded parmesan cheese to serve
  • 1 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 50 g roasted pine nuts
  • 1 cup basil leaves
  • 1 clove garlic
  • 1/2 avocado
  • 1 large zucchini
Directions :
  1. In a large bowl bring 1 liter of water to boil. Slice zucchini with vegetable spiralizer or a special slicer.
  2. Mix in blender all ingredients for avocado pesto (saving 1 tablespoon of pine nuts for serving).
  3. Place zucchini noodles in boiling water for about 30 seconds. Drain well.
  4. Pour the hot water out of the bowl, return zucchini noodles in it, add pesto and carefully mix until the zucchini spaghetti are covered in avocado pesto sauce. The trick is that the bowl is still hot so it will warm up the avocado pesto.
  5. Springle with pepper and salt. Serve with the rest of pine nuts and parmesan cheese.

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