Courgette noodles with avocado and basil pesto

Name: Courgette noodles with avocado and basil pesto
Total time: 20 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 3 courgettes; 1 ripe avocado; 1 bunch of basil; 2 tbsp olive oil; ½ lemon; 1 garlic clove; 200 g cherry tomatoes; Salt and pepper; 2 tbsp flaked almonds

Spiralised courgette with a creamy pesto of avocado, basil and lemon, plus cherry tomatoes — raw or briefly warmed.

20 min
2 servings
raw, warm
100% alkaline-forming

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Courgette noodles with avocado and basil pesto — 2 servings, 20 minutes

Method

4 steps, 20 minutes.

Cut the courgettes into noodles with a spiraliser or vegetable peeler, salt lightly and leave for 10 minutes, then pat dry.
Blend the avocado, basil, olive oil, lemon juice, garlic and salt into a creamy pesto.
Toss the courgette noodles with the pesto and fold in the halved tomatoes.
If you like, toss them in a pan for 2 minutes until just warm; serve with the flaked almonds and pepper.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Courgette, avocado, basil, tomatoes and lemon are alkaline-forming — a pasta dish with no grains and no cheese that is still creamy.

Experience-based model

Tip from the kitchen

Covered with a thin layer of oil, the pesto keeps in the fridge for a day.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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