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.
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.
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