2 cups (80g) firmly packed mixed fresh herbs, such as basil, dill and parsley
1/2 cup (75g) raw almonds
3/4 cup (185ml) extra virgin olive oil, plus extra for storing
3 tablespoons Bioglan Kale Powder
½–1 clove garlic, to taste
1 teaspoon sea salt
1 teaspoon Bioglan Camu Powder
1/2 teaspoon Bioglan Spirulina Powder
ground black pepper
Create the raw zucchini pasta using either a spiraliser, vegetable peeler or mandolin. Place in a bowl, drizzle with lemon juice and set aside.
To make the pesto, place all ingredients in a food processer and blend to combine into a beautifully textured oil. You can increase the quantity of oil for a thinner consistency. Spoon into a jar and top with some extra virgin olive oil to maintain colour for storing.
Scoop avocado flesh into a bowl and mash until smooth. Add 1/2 cup (125ml) of the pesto and mix well. Toss through zucchini pasta until evenly coated.
Tip: Store any remaining pesto in the fridge for up to 3 days.
Serve topped with some extra fresh herbs, sunflower seeds, pumpkin seeds or shredded poached chicken.
This recipe has been created by Jacqueline Alwill from the Bioglan SuperFoods Kitchen Cookbook.
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Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag.