Wash the courgettes and turn them into noodles with a spiraliser. Leave the courgette noodles to drain briefly in a sieve.
Halve the avocado, remove the stone and put the flesh in a blender. Add the basil and walnuts.
Add the garlic, lemon juice and olive oil and blend everything into a creamy pesto. Season with a little salt if needed.
Put the avocado pesto in a bowl and toss thoroughly with the courgette noodles. Keep mixing until everything is evenly coated.
Leave to stand briefly so the flavours come together. If the courgettes release more liquid, toss lightly once more before serving.
Serve and finish with a little basil or roughly chopped walnuts if you like.
Good to know
A plate like this feels wonderfully fresh and simple. The sauce is creamy, the courgettes stay crunchy, and everything is on the table in no time.
Swaps
Walnuts → almonds (more vitamin E). Basil → parsley (more vitamin K). Olive oil → avocado oil (milder flavour, a similarly high share of monounsaturated fats). Courgettes → cucumber cut into thin strips (especially juicy and very fresh).
Allergens
Contains tree nuts from the walnuts. Suitable for children in small portions that are easy to chew, and no concern during pregnancy as long as everything is freshly washed and the ingredients agree with you.
