Carottini with Avocado Basil Sugo

For the carrotini with avocado basil sugo, wash the carrots well and cut into “spaghettini” with a spiral slicer. Marinate in half of the lemon juice so they don’t turn brown.

Blend the basil leaves with avocado, add salt and pepper and mix well with the remaining lemon juice. Clean the spring onion and cut into fine rings – fry in olive oil until crisp.

Add to the avocado sauce and mix with the carottini.

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