5-6 medium zucchini
¾ teaspoon salt
1 ripe avocado
1 cup fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
500g raw prawns, peeled
1. Using a spiral vegetable slicer, cut zucchini into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
3. Heat 1 tablespoon oil in a large pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add prawns cook, stirring occasionally, until the prawns are almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.