This is a recipe for all of the avocado lovers out there! The undeniable creaminess the avocado gives makes for a perfect sauce over pasta and zoodles.
INGREDIENTS
- AVOCADO PESTO
- Avocado, 1 ripe
- Fresh Basil, 1 handful
- Tahini, 1 tbsp
- Onion Powder, 1 tbsp
- Juice of 1 Lemon
- Nutritional Yeast, 1 tbsp
- Turmeric, 1 tsp
- Oregano, 1 tsp
- Salt & Pepper, a pinch
- ZOODLE BASE
- Zucchini, 1 ( or 2 medium, spiralized)
- Kale, 1 bunch (chopped)
- Frozen Peas, 1 cup (thawed)
- RAW VEGAN PARMESAN
- Almonds, 1/2 cup
- Nutritional Yeast, 2 tbps
- Garlic, 1 tsp
- Salt, to taste
METHOD
- Add all your pesto ingredients in a blender and blend until smooth and creamy.
- Place zoodles, kale and peas in a bowl.
- Mix the pesto through the zoodles, kale and peas.
- Serve in your favourite Coconut Bowls and top with vegan parmesan. Enjoy!
Ashley Brown is a plant-based chef that focuses on raw food. You can find her in Melbourne creating delicious plant-based recipes and teaching yoga.
Instagram: @plantyourstance
