Zoodles with Avocado Pesto
I think we're all looking for something a little green for the start of 2020, but that doesn't mean it should be boring! We've tested this delicious avocado pesto, and we think you'll be very impressed! Whether you use pasta or zoodles, we know you're going to having seconds.
6 large zucchini, spiralized (or purchase prepared zoodles)
1 tbsp of olive oil
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2 tbsp of lemon juice
1/2 tsp. sea salt
3 tbsp of olive oil
Cracked black pepper, to taste
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add 3 tbsp of olive oil in a slow stream until emulsified and creamy.
Drizzle 1 tbsp of olive oil in a large skillet over medium-high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto.
Season with cracked pepper and a little Parmesan, serve and enjoy!
Recipe was adapted from eatyourselfskinny.com