Serve without the cheese for a 100% vegan meal.
|400 g||zucchini noodles|
|1/2 cup||fresh basil — torn|
|1 cup||peas — fresh or frozen, to garnish|
|1/4 cup||walnuts — chopped|
|1||garlic — cloves, mashed|
|freshly ground black pepper — to taste|
|feta cheese — crumbled or parmesan cheese, grated|
|walnuts — chopped, to garnish|
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.
Reprinted with permission of Heinstirred.