When I first saw a spiraliser I knew I had to somehow get my hands on one. I love playing with my food so this was the kitchen gadget for me. I promised my mom that it would not end up at the back of the cupboard gathering dust along with the slow cooker, rice cooker…(you get the picture). When I finally got my spiralizer I was more then a little obsessed with it and could easily polish off four or five courgettes a day. Unsurprisingly however I soon reached saturation point and low and behold the spiralizer joined the others in the graveyard of kitchen utensils. Feeling a little guilty I decide that all I needed was a new sauce to accompany my courgetti so I came up with this one.This really is one of my favorite recipes (I know I say that about pretty much everything, but trust me on this one!). Keep a jar of this in the fridge and a guarantee it will be gone before long! This vibrant pesto has a wonderfully creamy texture thanks to the avocado as well the beautiful sweetness of the roasted pepper and garlic. It tastes extremely decadent and creamy while at the same time having absolutely no oil. Best of all the hazelnuts lend it a really satisfying nuttiness.
Hazelnuts are a rich source of heart protecting fats most notably monounsaturated and polyunsaturated fats as well as olec acids which have been shown to lower LDL or “bad” cholesterol while at the same time raising levels of HDL or “good” cholesterol. In addition hazelnuts are a great source of the lipid soluble vitamin E which plays an integral role in keeping our hair, skin and nails healthy and strong as well as maintaining a strong immune system.
- 2 sweet red peppers
- 6 cloves of garlic
- 4 tbsp of hazelnuts
- 2-3 tsp red wine vinegar
- ⅓ avocado
- Place the peppers under the grill on high for 5 minutes to char.
- Turn them over and place back in the grill for a further 5 minutes.
- Remove from the grill and set aside, by now they should be black all over and look really burnt!
- Place the hazelnuts and garlic on an oven tray and roast in a preheated oven for 25-30 minutes at 180 C/ 350 F.
- Meanwhile once the peppers are cool carefully peel off their outer charred skin.
- Remove the garlic and hazelnuts from the oven and set aside to cool.
- Once cool remove the skins from the hazelnuts by gently rubbing them with a tea towel. The skins probably wont come off one or tow of them and these ones are best just eaten!
- Peel the garlic and place in the bowl of the food processor along with the avocado, hazelnuts, red peppers and wine vinegar.
- Blitz until smooth, season and serve over some courgetti. Enjoy!