Zucchini Pasta with Avocado Pesto and Roast tomatoes

I experimented to zucchini pasta last year, however I never had a tool to julienne properly so my pasta wasn't very consistent in the shape or size.... Yesterday i found a fantastic cheap tool it has a billion pieces one being the julienne slicer and it worked superbly. The inspiration from this recipe came from Ella Woodwards beautiful cookbook "Deliciously Ella", which i can highly recommend to everyone.

Ingredients:
4 Zucchini julienned
smoky kelp flakes
garlic salt
olive oil
2 Avocados
juice of 2 limes
3 Tbsp olive oil
3/4 cup brazil nuts
few sprigs of fresh coriander
few leaves of fresh basil
Punnet of cherry tomatoes

Using a julienne tool or hand cutting if you don't have one, slice the zucchini and place on a roasting tray. Sprinkle with a little kelp, garlic salt and olive oil. Roast in the oven for 15-20minutes until warmed but not over cooked.

Live your cherry tomatoes in half and place on a roasting duh in the oven, above the zucchinis and roast for about 15 minutes until they soften and the skin starts to blister.

I used my amazing new ninja blender for the pesto. Place nuts, avocado flesh, olive oil, lime juice and fresh herbs in the blender and process until smooth.

You could also have this raw, with fresh tomatoes and raw zucchini if you like. Enjoy!!