The sauce, ahhh the sauce! Goes with your creativity, but I strongly recomend this avocado pesto because it is divine!
Let`s check the recipe out!
2 large and well washed organic courgettes
10 cherry tomatoes
4 garlic cloves
1 whole avocado
1 handful basil
Juice of 1/2 lemon
1/2 cup of extra virgin olive oil
1/2 tsp coconut oil *
Salt and pepper to taste
For the spaghetti:
“Peel” the zucchini with the piller (it has to be a specific to this type of spaghetti, you can find in grocery stores and on the Internet) and set aside.
In a non-stick pan add coconut oil, 3 crushed garlic cloves, the lefovers of the courgette (diced core), and tomato and cook until golden brown.
In a blender add the olive oil, avocado, basil, lemon, 1 garlic clove, pepper, salt and blend until turns into a creamy sauce, add a little water if necessary.
You have two options
- Keep the courgette spaghetti raw and add the sauce on top (I prefer it raw)
- Lightly fry it in an frying pan with the other ingredients. Both ways are delicious!
* Tsp (teaspoon)
Enjoy your food!