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Courgette noodles

With  avocadopesto

 

Serves 4

 

Ingredients:

For the noodles:

4 courgettes

24 boletus mushrooms

For the pesto:

120 gr Brazil nuts

4 avocados

4 tablespoons olive oil

1 handful fresh mint

Juice from 5 limes

Himalayasalt and pepper

 

 

Preparation:

Start making the courgette noodles by passing the courgette through the spiralizer. Keep aside.

Thinly slice the mushrooms, drizzle with olive oil and fry in a large pan for 5 minutes, until soft.

To make the pesto, place the Brazil nuts in the foodprocessor during 1 or 2 minutes, until completely ground. Add the avocado, olive oil, mint, lime juice, pepper and salt and blend for a little bit longer.

Put the noodles and pesto in the pan with the mushrooms and leave on the fire for a few minutes until the noodles have softened slightly.

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