Serves: 2, Prep/assemble: 15mins
1 large zucchini (1 per person)
1 punnet perino, grape or mini heirloom tomatoes, halved
1 jalapeno, thinly sliced and seeds removed (optional)
½ bunch of rocket
½ cup pea shoots (optional)
zest of a lemon
Avocado Cucumber Pesto:
1 medium avocado
½ cucumber or 1 Lebanese cucumber, peeled and sliced thick
½ cup basil leaves
¼ cup roasted cashews or almonds
1 lemon, juiced
2 garlic cloves
¼ tsp. sea salt
Ground pepper to taste
Prepare your zucchini noodles julienne style or spiralled.
For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavour adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of rocket. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.