Zucchini Noodles with Moringa and Pesto is a simple and healthy dish that the entire family will love.
2 small zucchinis, ends trimmed
2 small avocados, peeled
2 cups packed fresh basil leaves
1 ¼ cloves garlic
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese (optional)
Sea salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional
2-3 tsps. Moringa Powder
In a food processor, add avocados, basil leaves, minced garlic, 1 teaspoon of Moringa powder, minced garlic, 2 tablespoons of lemon juice, and some salt to taste; process until mixed.
After mixed, scrape down with a spatula to ease the process and ¼ cup of extra virgin olive oil (in a slow stream), chopped parsley and pulse until blended.
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Pour some olive oil in a pan on low heat and combine the zucchini noodles (1-2 minutes, until soft) and pesto Moringa mixture. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled, adding Parmesan cheese if desired.