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.

Ingredients:


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

Method:

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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