Method
First, prepare the avocado pesto: Cut the avocado lengthwise along the pit in two halves. Remove the pit and scoop out the avocado from the skin with a spoon. Add finely chopped garlic and sprinkle with lemon juice. Blend everything with a stick blender. Finally, stir in the torn basil. Season the pesto with salt and pepper.
Then wash the zucchini and cut off both ends. Using a special zucchini spaghetti maker, shred the zucchini into long thin slices (including the skin). Preheat a pan with a drizzle of olive oil and add the zucchini spaghetti, season with salt and sauté for about 2 minutes. Add the avocado pesto to the spaghetti and toss together in the pan. Finally, sprinkle with pine nuts, parmesan cheese and garnish with basil.
| Total energy value of the dish |
per 1 portion |
| Energy value of the dish |
422 kcal |
| Protein |
15 g |
| Carbohydrates |
13 g |
| Fat |
34 g |
| Fibre |
5 g |
Wishing you an enjoyable meal – the KetoDiet team.
To leave a review, please log in.
