Prep: 15 mins
Avocado, Basil & Moringa Pesto
- 1 cup basil leaves
- 1 avocado
- 1/2 cup water
- 2 tbsp lemon juice (or flesh of 1 lemon)
- 2 cloves garlic
- 1 tsp sea salt
- 1 tsp BioBalance Certified Organic Moringa Powder
- 4 zucchini (600g)
- 1 1/2 cup small tomatoes, quartered
- 2 cup baby spinach
- 1/2 cup olives, halved
If you have a spiraliser, spiralise the zucchini using the thickest setting. Alternatively, use a julienne peeler, or peel into sheets with a peeler then slice into strips.
Blend pesto until smooth, then add to zucchini and baby spinach, stirring gently.
Finally, add tomatoes and olives, reserving a few to top, and mix very gently until just combined.
Serve immediately topped with reserved tomatoes, olives, and cashew parmesan if desired.
The avocado based pesto means this dish is served best on the day (to avoid the avo going brown). You can substitute the Moringa Powder with 1/4 tsp of Spirulina Powder.
If tomatoes aren’t in season, you can sub them with snow peas, fresh/frozen peas, or lightly blanched green beans (for some crunch). Baby spinach can also easily be substituted for rocket.
You can also make this with your fav spaghetti noodle if zucchini aren't in season or if you don't have a spiraliser.