Tagliolini zucchini with safflower flowers
45 recipes
Zucchini Spaghetti With Avocado Pesto
ingredients
servings
2
Courgette
2 unit
Avocado
1 unit
Thaina
20 oz
Poppy seeds
1 spoon
Gomashio
to taste
Sunflower seeds, unsalted
2 spoons
Parsley
2 spoons
Basil
2 oz
Lemon juice
2 spoons
Garlic powder
to taste
Red spring onions
1/2 unit
first courses from Italy
Zucchini Spaghetti With Avocado Pesto
Zucchini Spaghetti With Avocado Pesto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick, fresh and satiating raw food recipe: perfect for the summer. Very good and sure impact on your guests!
preparation
step 1
Wash the zucchini, dry them and remove the ends. Spiral them with the appropriate tool (spiralizer, tempera-vegetables or mandolin but you will get tagliatelle). Soak the sunflower seeds
step 2
Transfer the spaghetti in a bowl and add a little salt if times, alternatively I let them rest in the fridge just long enough to prepare the sauce. Keep aside the parts of zucchini that are not spiraled (the ends and the central part)
step 3
We prepare the pesto. Take a mixer or a hand blender. Clean the avocado, parsley and basil. Pour into the mixer. Add also the sunflower seeds drained, the ends of the courgette, tahin and lemon juice. (to taste, add garlic and / or onion
step 4
Start to blend and add more lemon only if you see that the consistency too dense does not allow to reduce cream. The sauce should not be liquid! you will be in time to add more liquid then!
step 5
Let it rest in the fridge if you have the time
step 6
take the zucchini spaghetti. Pour your avocado pesto over and stir as you normally do for pasta.
step 7
If you do not need to serve immediately, let it rest in the fridge.
step 8
Portion and add the poppy seeds as decoration, they will be the crisp part of the recipe
step 9
THE IDEA IN MORE: if you want a citrusy flavor, grate the organic lemon peel on the surface, without touching the white part that would be too bitter.
