Filled with oodles of veggies, the spiralized and blanched zucchini brings a glorious texture to this dish that makes it irresistible. Avocado lends a creamy touch and basil, lemon and tomatoes make it sing.
2-3 zucchini
1 carrot
water
salt to taste
chopped tomatoes (we love quartered cherry or grape tomatoes)
Avocado Basil Pesto
1/2 avocado
1 large handful basil
1 Tbs hemp seed
1 Tbs lemon juice (I usually don't measure... just a good splash!)
3 Tbs good quality olive oil (more if desired)
pinch salt (more if desired)
Place a medium saucepan on the stove and add about 3/4 cup of water. Bring to a simmer and add the carrot. Allow to simmer for a couple of minutes, then add the zucchini. (You may want to add another 1/2 cup or so of water depending on how much zucchini you have and if your water has evaporated).
Allow to simmer about 2-3 minutes, then remove from heat and drain into a colander over the sink.
Prepare Avocado Basil Pesto - place all ingredients (avocado through pinch of salt) into a blender (I used my Blendtec Twister jar) and pulse a few times. Scrape the side of the bowl if necessary and repeat until desired consistency (may blend to perfect smoothness, or alternatively blend leaving small bits of basil. Personal preference).
Place spiralized veggies into a bowl and toss with some of the pesto - I use about 3 Tbs pesto to 2 medium sized zucchini, feel free to adjust more or less as desired.
Add the quartered tomatoes and toss lightly. Garnish with a whole basil leaf and serve with freshly ground pepper and salt if desired.
We found we used about 1 zucchini per person, but know that that will vary depending on size of zucchini used. The pesto makes about 1/2 cup of pesto.
