Low carb zucchini noodles with a creamy avocado pesto made with rocket leaves instead of basil & pan-fried cherry tomatoes!
Prep Time
15mins
Cook Time
5mins
Total Time
20mins
Course
Mains
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
