Creamy Avo Pesto

Hot in winter and cold in summer – this is great dish all year round.

Gluten free, vegan & absolutely delicious – try our Creamy Avo Pesto with Zucchini Noodles tonight!

Ingredients

• 2 large ripe avocados
• 1 cup fresh basil leaves
• 3 cloves of garlic
• 1/4 cup Flannerys Own Organic Brazil Nuts
• Juice of 1 lemon
• 1/2 TSP sea salt
• 1/4 cup Flannerys Own Organic Olive Oil
• 1/4 cup peas
• Salt & pepper to season
• Extra Flannerys Own Organic Olive Oil
• 2 large zucchinis, spiralized

Method

• In a food processor add the avocados, basil, garlic, brazil nuts & lemon juice – process until smooth & creamy. Season with salt and pepper. While the food processor is on low gradually add in the olive oil.
• In a fry pan, over medium heat, add in a drizzle of olive oil and gently fry the zucchini noodles until tender (this shouldn’t take long, around 1-2 minutes).
• Remove from the heat and stir through the pesto.
• Serve with lemon wedges and cracked pepper.