Baby marrow noodles with avocado pesto

Recipe from: 14 January 2016
recipe, baby marrow, avocado, pesto, noodles,veget

Ingredients 12
Servings 3
Minutes 00:15

Ingredients

Serving Change
  • 400
    g
    zucchini "noodles"
  • 1/2
    cup
    torn basil leaves
  • flesh of 1 ripe avocado
  • 1
    cup
    peas (fresh or frozen) plus more for garnish
  • 1/4
    cup
    walnuts, chopped
  • 1
    Tbs
    lemon juice
  • 1
    clove garlic, mashed
  • 1/4
    tsp
    salt
  • 1/4
    cup
    olive oil
  • black pepper to taste
  • crumbled feta or grated parmesan for topping (remove for a vegan meal)
  • chopped walnuts for garnish (optional)
 

Method

00:15
 
If you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water.

Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped.

Add the oil and continue to process until you have a thick paste.

Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste.

Gently mix the zucchini noodles with the pesto until all the noodles are coated.

Top with crumbled feta or parmesan cheese and chopped walnuts.

Serve immediately.

Reprinted with permission of Hein Stirred. To see more recipes, click here.

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Read more on: baby marrow  |  recipe  |  vegetarian  |  pesto  |  noodles  |  avocado
 

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