Summer is certainly approaching at a quick pace (my red tinged skin can confirm this). On these hot days I’ve been craving lighter lunches and zucchini pasta is the perfect alternative for the ‘real deal.’
For this recipe you will need a spiralizer it’s worth the investment.
When zucchini pasta is combined with pesto it’s just the perfect combination. I have to say, I much prefer making my own pesto because it’s cheap, fresh and flexible to personal taste.
I like to go around my garden collecting various herbs to throw into the pesto and really (almost) anything goes when it comes to pesto.
I often finish off my zucchini pasta with an avocado tuna mash which is to die for. I find that plain tuna can be somewhat dry and lacking in flavour so this combination adds the excitement that is needed.
Pesto Zucchini Pasta
- A huge bunch of herbs (I like mainly basil with a bit of rocket and baby spinach)
- Salt and pepper to taste
- Juice of half a lemon
- Olive oil as needed
- 2 tbsp of hemp seeds (optional)
- 4 tbsp of nutritional yeast
Blend together all the ingredients apart from the olive oil until well combined.
Scrape down the sides of the blender and slowly add in olive oil until the pesto has reached your desired consistency.
Taste and add more salt and pepper if needed.
Avocado Tuna Mash
- 1 can of sustainability fished tuna in springwater
- 1/4- 1/2 of an avocado
- A squeeze of lemon juice
Mash the avocado, pepper and lemon juice into the tuna.
Zucchini Pasta Construction
Sprialize half a zucchini into a bowl.
Mix pesto through the pasta and top it with the avocado tuna mash.
Sprinkle a generous amount of nutritional yeast over the top and serve.
Additional add ins
- Cubed, baked pumpkin
- Black olives