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RECIPES
ZUCCHINI PASTA WITH AVOCADO PESTO
BLADE: Fine spiral blade
SERVINGS: 2-3 servings
READY IN: 15 minutes
INGREDIENTS:
4 zucchini
2 ripe avocados
1 cup (250 ml) fresh basil leaves
3 garlic cloves, finely chopped
2 tbsp. (30 ml) lime juice
¼ cup (60 ml) grated parmesan
½ cup (125ml) water
Salt and pepper to taste
1 tbsp. (15 ml) of olive oil
Serve with lemon wedges
PREPARATION:
1. Prep and spiralize the zucchini using your Heritage Electric Spiralizer. Remove all excess
water with a paper towel.
2. Heat a large skillet over medium-high heat. Add olive oil. Cook the zucchini for 2-3
minutes. Season to taste and set aside. Do not overcook as the zucchini will get soggy.
3. Add the avocado, basil, garlic, lime juice and parmesan in a food processor. Pulse all the
ingredients to get a creamy texture. Add water as needed.
4. In a large mixing bowl, add the zucchini pasta and the avocado pesto. Mix gently to avoid
breaking the strands.
5. Serve with lemon wedges and top it off with grated parmesan.
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