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Baby marrow noodles with avocado pesto

recipe, baby marrow, avocado, pesto, noodles,veget

Ingredients 12
Servings 2 - 4
Time 15 min


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


10 min
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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