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Home Courgetti with Avocado-Pesto and Burrata

Courgetti with Avocado-Pesto and Burrata

Healthy Vegetarian Quick Gluten-free Summer Light

Sometimes you want something light on the table without it tasting boring or one-note. This courgetti is exactly that: fresh, full of flavour and ready before you know it. With a good spiralizer you can turn the zucchini into beautiful spaghetti-like strands in seconds. The avocado-pesto with basil and cashews comes together quickly in a blender, and the burrata does the rest. Serve this as a bright main course for two or as a bold starter for a dinner.

x_ckl_recipe_markerCourgetti with Avocado-Pesto and Burrata Zucchini turned into slender strands, tossed with a creamy avocado-pesto of basil and cashews, and topped with soft burrata. Eating healthy has never tasted so good. How to make courgetti with avocado-pesto and burrata? Main course Mediterranean 2 people 15 min 20 min

Halve the zucchinis at the ends and turn them with the spiralizer into thin spaghetti-like strands. Put the courgetti in a large mixing bowl and sprinkle lightly with salt. Let stand for 5 minutes so some moisture releases, then pat dry with kitchen paper.
For the avocado-pesto, put the ripe avocado (pitted and peeled), the fresh basil, the cashews, the garlic clove, the lemon juice, the olive oil and a generous pinch of salt and pepper into a blender or, if using an immersion blender, into a tall beaker. Blend until smooth and creamy. Taste and add extra lemon juice or salt if needed.
Spoon the avocado-pesto through the courgetti in the mixing bowl. Mix well so all strands are evenly coated. Use two spoons or tongs for this.
Divide the courgetti between two plates or deep bowls. Place half a ball of burrata on each plate and break it open slightly so the creamy inside is visible.
Garnish with a handful of cherry tomatoes, a few extra basil leaves, a drizzle of good olive oil and optionally some chili flakes for a little kick. Serve immediately.

Healthy Vegetarian Quick Gluten-free Summer Light 3 medium zucchini 2 ripe avocados 1 large handful fresh basil (plus extra for garnish) 50 g unsalted cashews 1 garlic clove 2 tbsp lemon juice (freshly squeezed) 3 tbsp extra-virgin olive oil (plus extra for drizzling) 1 ball fresh burrata (125 g) 150 g cherry tomatoes, halved Salt and freshly ground pepper to taste Optional: chili flakes Spiralizer Blender or stick blender Large mixing bowl Citrus juicer Cutting board Sharp knife Kitchen paper Spiralizer spiralizer Blender blender OXO Good Grips Spiral Cutter Pro Oxo Good Grips ["Spiraalsnijder"] Alessi Blender Plissé Grey - 1.5 liter - 700 W - Michele de Lucchi - MDL09 G Alessi ["Blender"] Argon Electric Citrus Juicer Black/Stainless Steel - 350 ml - 85 W Argon Citruspers Stuffed peppers with quinoa, black beans and avocado crema foodies-stuffed-peppers-with-quinoa-black-beans-and-avocado-crema Watermelon Spritz with Mint and Lime foodies-watermelon-spritz-with-mint-and-lime Zucchini spaghetti bolognese foodies-zucchini-spaghetti-bolognese 5-Ingredient Margherita foodies-5-ingredient-margherita

Recipe

Courgetti with Avocado-Pesto and Burrata

Zucchini turned into slender strands, tossed with a creamy avocado-pesto of basil and cashews, and topped with soft burrata. Eating healthy has never tasted so good.

Course	Main course
Kitchen	Mediterranean
Servings	2 people

Preparation time

Preparation time	15 min
Total	20 min

Equipment

Spiralizer
Blender or stick blender
Large mixing bowl
Citrus juicer
Cutting board
Sharp knife
Kitchen paper

Ingredients

3 medium zucchini
2 ripe avocados
1 large handful fresh basil (plus extra for garnish)
50 g unsalted cashews
1 garlic clove
2 tbsp lemon juice (freshly squeezed)
3 tbsp extra-virgin olive oil (plus extra for drizzling)
1 ball fresh burrata (125 g)
150 g cherry tomatoes, halved
Salt and freshly ground pepper to taste
Optional: chili flakes

How to make courgetti with avocado-pesto and burrata?

Halve the zucchinis at the ends and turn them with the spiralizer into thin spaghetti-like strands. Put the courgetti in a large mixing bowl and sprinkle lightly with salt. Let stand for 5 minutes so some moisture releases, then pat dry with kitchen paper.
For the avocado-pesto, put the ripe avocado (pitted and peeled), the fresh basil, the cashews, the garlic clove, the lemon juice, the olive oil and a generous pinch of salt and pepper into a blender or, if using an immersion blender, into a tall beaker. Blend until smooth and creamy. Taste and add extra lemon juice or salt if needed.
Spoon the avocado-pesto through the courgetti in the mixing bowl. Mix well so all strands are evenly coated. Use two spoons or tongs for this.
Divide the courgetti between two plates or deep bowls. Place half a ball of burrata on each plate and break it open slightly so the creamy inside is visible.
Garnish with a handful of cherry tomatoes, a few extra basil leaves, a drizzle of good olive oil and optionally some chili flakes for a little kick. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A spiralizer turns ordinary vegetables into something that immediately looks appealing on the table. That's exactly the point for this recipe: you eat with your eyes too. Choose a spiralizer with sturdy stainless-steel blades so you can glide through the zucchini effortlessly, even with frequent use. You notice the quality straight away and long after.

The avocado-pesto keeps for a few hours in the fridge if you cover it with a layer of olive oil. That way you have a quick lunch ready the next day. Swap the cashews for pine nuts or walnuts for a different flavour. And yes, you can certainly replace the burrata with mozzarella di bufala if that's what you have at home. Enjoy.

Related products

OXO Good Grips Spiral Cutter Pro

Out of stock

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Alessi Blender Plissé Grey - 1.5 liter - 700 W - Michele de Lucchi - MDL09 G

Argon Electric Citrus Juicer Black/Stainless Steel - 350 ml - 85 W

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Spiralizer

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