Zucchini Noodles with Avocado Pesto

Ingredients

• 1 ripe Avocado
• 1 bundle basil (20 g)
• 2 Tomatoes
• 2 tbsp lemon juice
• Salt
• Pepper
• a pinch chili flakes
• 50 g feta (45% fat in the product)
• 4 zucchini
• 2 tbsp olive oil

Instructions

1. 1.

   For the pesto, halve the avocado, remove the pit, scoop out the flesh, chop it finely and place it in a tall glass. Wash the basil, pat dry, and set half aside. Clean the tomatoes, wash them, dice into small cubes, and set half aside.

2. 2.

   Puree the avocado with basil, lemon juice, and 3 tbsp water using an immersion blender until smooth. Fold in the tomato cubes. Season with salt, pepper, and chili flakes. Crumble the feta.

3. 3.

   Wash and clean the zucchini, then spiralize into noodles. Heat oil in a pan. Sauté the zucchini noodles over medium heat for 5 minutes, stirring occasionally. Season with salt and pepper.

4. 4.

   Toss the zucchini noodles with avocado pesto, top with remaining tomato cubes and feta, and sprinkle with the leftover basil leaves.