Zucchini noodles with avocado pesto - light, green and full of flavor

Zuccini noodles are a wonderful alternative to conventional pasta, easy to digest and full of vitamins. Combined with a homemade avocado pesto, the result is a dish that is light but incredibly aromatic. Ripe avocados, fresh basil, a small hint of garlic and a squeeze of lemon create a creamy sauce that combines perfectly with the thinly sliced zucchini noodles. A few roasted nuts add a subtle nutty note and provide a pleasant bite. This dish is ideal for a quick lunch during the week or a light dinner. Children love the fun shape of the pasta and adults appreciate the healthy variety on the plate. If you like, you can add some cherry tomatoes or a few rocket leaves to add color and flavor to the dish.

Ingredients for 4 portions:

• 4 medium-sized courgettes
• 2 ripe avocados
• 1 bunch of fresh basil
• 1 clove of garlic
• 50 grams grated Parmesan cheese
• 3 tablespoons olive oil
• 30 grams of roasted nuts (pine nuts, almonds or walnuts)
• 1 small lemon (juice)
• Salt and freshly ground pepper to taste
• Optional: cherry tomatoes, rocket for garnish

Preparation:

1. Cut the zucchini into fine noodles using a spiral cutter. Blanch briefly in hot water or fry lightly in a pan until al dente.
2. Cut the avocados in half, remove the pits and place the flesh in a blender with the basil, garlic, Parmesan, olive oil, lemon juice and nuts. Puree to a creamy sauce. Season to taste with salt and pepper.
3. Place the zucchini noodles in a large bowl and gently fold in the avocado pesto until each noodle is coated with the sauce.
4. Garnish with halved cherry tomatoes, rocket and a few extra toasted nuts, if desired. Serve immediately.

Zuccini noodles with avocado pesto show that healthy cooking doesn't have to be boring. With just a few simple ingredients, you can conjure up a colorful, creamy and delicious dish that the whole family will love to share.

Enjoy your meal!