Low carb zucchini noodles with a creamy avocado pesto made with rocket leaves instead of basil & pan-fried cherry tomatoes!
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Prep Time
15mins
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Cook Time
5mins
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Total Time
20mins
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Course
Mains
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Servings
2 portions
Ingredients
- 300g zucchinis made into noodles using a spiralizer
- 1 box of cherry tomatoes
- 1 tbsp olive oil ( for the cherry tomatoes)
- 1 avocado
- juice of 1 lemon
- 1 garlic clove
- 1/4 cup olive oil ( for the sauce)
- handful of fresh rocket leaves
- 1/4 cup tasted almonds ( cashews work well also)
- salt & pepper to taste
- splash of water ( to thin out the sauce)
Instructions
- U start by sautéing the cherry tomatoes in a pan with olive oil until slightly cooked.
- Meanwhile in a blender combine the avocado, lemon juice, garlic clove, olive oil, fresh rocket leaves & toasted almonds.
- Season with pepper to taste & a splash of water. If you want the sauce to be runnier, add a bit more water. Careful not to overdo-it otherwise the sauce will be bland.
- Once all is mixed and smooth, add the zucchini noodles to the tomatoes in the pan, & pour the avocado sauce on top.
- Mix a little bit until everything is heated up & you are done!
- *For toppings i used crushed toasted cashews & a a sprinkle of fresh herbs
