Keto Vegan Pesto Zoodles


Step 1Using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it to the zoodles. If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre.

Step 2Place the zoodles (in batches if needed) on a pan greased with coconut oil and cook briefly for 2-5 minutes. The exact time depends on how tender you prefer the zoodles to be.

Step 3Peel and halve the avocado. Remove the seed and slice it into stripes. Drain and chop the sun-dried tomatoes and drain the olives.

Step 4Take the zoodles off heat and spoon in the pesto. Mix until well combined and season with salt.

Step 5Place on a serving plate and top with tomatoes, olives, avocado and fresh basil. Serve immediately or store in the fridge for up to a day. Reheat before serving.