I did it! I finally bought a Veggetti to make zucchini noodles. Ever since I saw Boy George use it on Queen Latifa’s talk show I knew I just had to get it. What a brilliant gadget!
I have also wanted to try raw food for a while, but have never before actually gotten to it. Raw food looks so delicious with all the vibrant colours – not to mention all the nutritional benefits. I admit that I am not the healthiest eater around, but I am always intrigued to try new tastes. And Fall is the perfect time as there is so much fresh delicious produce around. A friend of mine brings me bags full of zucchinis from her garden. So it feels like there is always zucchinis (or courgettes on this of the bond. But I have never learned to use the British word.) in my fridge. Luckily they are one of my favorite vegetables.
Avocado is another one. Who does not like guacamole?! This time I decided to try something different and made Avocado Pesto. The creamy avocado and pesto is a match made in Food Heaven for me. It so easy to make as well – just dump all the ingredients into a food processor and shortly you will have delish, fresh pesto. I made quite a generous serving of the Avocado Pesto as I like to use a lot of it. It’s just so creamy and smooth!
To bring a little bit of color onto the plate I added carrot noodles. The Avocado Pesto will be as good with only zucchini noodles (or you can use it with pasta as well!), but carrot noodles bring a bit of crispiness into the mix.
Zucchini and Carrot Noodles with Avocado Pesto
Serves: 2
Preparation time: 20 minutes
Ingredients:
For Zucchini and Carrot Noodles
2 Medium Zucchinis
1 Large Carrot
For Avocado Pesto
(makes around 1/2 cup of Pesto)
Handful of Fresh Basil Leaves (plus extra for garnish)
1/4 cup Pine Nuts (plus extra for garnish)
1/8 cup Pumpkin Seeds
1 Ripe Avocado (pitted and peeled)
1 1/2 tbsp Freshly Squeezed Lime Juice
1 Garlic Clove (peeled)
1/4 cup Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper to taste
Directions:
To make Avocado Pesto
Place all the ingredients into a food processor. Pulsate until smooth.
To make Zucchini and Carrot Noodles
Wash and dry the zucchini. Peel the carrot. Use a Spiralizer or a Veggetti to make the Zucchini and Carrot Noodles. You can also cut the zucchini and carrot into thin, long strips with a sharp knife or use a vegetable peeler to make the strips.
Add desired amount of Avocado Pesto. Divide the Zucchini and Carrot Noodles with Avocado Pesto between two plates. Garnish with pine nuts and basil leaves. Serve immediately.
Total Time: 20 minutes
Yield: 2 dishes
Ingredients
- For Zucchini and Carrot Noodles:
- 2 Medium Zucchinis
- 1 Large Carrot
- For Avocado Pesto:
- (makes around 1/2 cup of Pesto)
- Handful of Fresh Basil Leaves (plus extra for garnish)
- 1/4 cup Pine Nuts (plus extra for garnish)
- 1/8 cup Pumpkin Seeds
- 1 Ripe Avocado (pitted and peeled)
- 1 1/2 tbsp Freshly Squeezed Lime Juice
- 1 Garlic Clove (peeled)
- 1/4 cup Olive Oil
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- To make the Avocado Pesto:
- Place all the ingredients in a food processor.
- Pulsate until smooth.
- To make the Zucchini and Carrot Noodles:
- Wash and dry the zucchini.
- Peel the carrot.
- Use a Spiralizer or a Veggetti to make the Zucchini and Carrot Noodles. You can also cut the zucchini and carrot into thin, long strips with a sharp knife or use a vegetable peeler to make the strips.
- Add desired amount of Avocado Pesto.
- Divide the Zucchini and Carrot Noodles with Avocado Pesto between two plates.
- Garnish with pine nuts and basil leaves.
- Serve immediately.
