Zucchini Noodles with Avocado Pesto

Servings: 4

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Ingredients

For the noodles:

• 4 zucchinis
• 24 boletus mushrooms (or any mushrooms of your choice)

For the pesto:

• 120 g Brazil nuts
• 4 avocados
• 4 tablespoons olive oil
• 1 handful of fresh mint leaves
• Juice of 5 limes
• Himalayan salt and pepper, to taste

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Instructions

1. Prepare the noodles:
   • Use a spiralizer to create zucchini noodles. Set aside.
2. Cook the mushrooms:
   • Slice the mushrooms thinly.
   • Heat a large skillet with a drizzle of olive oil.
   • Sauté the mushrooms for about 5 minutes until they are soft and golden brown.
3. Make the pesto:
   • Add the Brazil nuts to a food processor and grind for 1-2 minutes until finely ground.
   • Add the avocado flesh, olive oil, mint leaves, lime juice, salt, and pepper.
   • Blend until smooth and creamy.
4. Combine the ingredients:
   • Add the zucchini noodles and pesto to the skillet with the mushrooms.
   • Toss well to combine and cook for a few minutes over low heat until the noodles are slightly softened and the flavors meld together.
5. Serve:
   • Divide the noodles among plates and serve immediately.

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Tip:

Garnish with extra mint leaves, toasted pine nuts, or a drizzle of olive oil for an elevated presentation.