16 June, 2014

RECIPE: Avocado pesto courgetti

It's fast day again for me so that means another attempt at a vegan and gluten free fast day dinner. I was determined to get avocado into one of my 5:2 diet recipes and today I think I've hit the jackpot with this avocado pesto.

I've teamed it with courgette noodles and it comes out at only 176 cals according to MyfitnessPal.


100g courgette (18cals)
15 basil leaves (3cals)
1/2 medium avocado (155cals)
Salt and Pepper to taste


1. Use a hand blender or food processor to mix the basil and avocado to a paste. You may need to add a splash of water depending on how thick you'd like it to be.

2. Add a pinch of pepper to season.

2. Use a spirilizer or a mandolin to cut courgette into strands. In the end 100g worked out as one whole courgette.

3. Mix the courgette noodles with the avocado pesto, season, serve and enjoy!

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