Zucchini Noodles with Avocado Pesto

Ingredients

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

Instructions

1. 1

   If you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water

2. 2

   Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped

3. 3

   Add the oil and continue to process until you have a thick paste

4. 4

   Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste

5. 5

   Gently mix the zucchini noodles with the pesto until all the noodles are coated

6. 6

   Top with crumbled feta or parmesan cheese and chopped walnuts

7. 7

   Serve immediately