Zucchini ribbons with avocado and basil pesto

Ingredients for 2 servings:

• 1 m.-large zucchini, grown as straight as possible
• 1 avocado(s)
• 1 small lemon(s)
• 1 small garlic clove(s)
• 1 pinch of salt
• 2 pinches of pepper
• 8 basil leaves
• 3 pinches of nutmeg, freshly grated
• n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Raw food

Peel the zucchini with a vegetable peeler (set the peel aside for the pesto) and arrange the resulting wide ribbons on two plates. Dice the part that isn’t suitable for the ribbons and place it in a bowl along with the finely chopped zucchini peel. Finely chop the garlic clove and crush it with the salt. Halve the avocado, remove the pit, scoop out the flesh with a teaspoon, and add it to the bowl along with the garlic, the juice and flesh of one lemon, the finely chopped basil leaves, and seasonings to taste. Add a little water (carefully, but it’s best to add more) and blend with a hand blender until smooth. Pour this pesto over the zucchini ribbons and, if desired, sprinkle with a little more nutmeg.