Zucchini Noodles with Creamy Avocado Pesto
Ingredients
The noodles
-
6
large
zucchini
-
1
Tbsp
olive oil
The sauce
-
2
ripe
avocados
-
1
cup
fresh basil leaves
-
3
cloves
garlic
-
¼
cup
pine nuts
-
2
Tbsp
lemon juice
-
½
tsp
sea salt
-
3
Tbsp
olive oil
-
to taste
cracked black pepper
Instructions
- Spiralize the zucchini and place on paper towels to absorb excess water.
- In a food processor, combine avocados, basil, garlic, pine nuts, lemon juice, and sea salt, and pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is creamy.
- Heat olive oil in a skillet over medium-high heat and sauté the zucchini noodles for 1 to 2 minutes until tender.
- Combine the sautéed zucchini noodles with the avocado pesto in a large bowl, season with cracked pepper, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
189
Total fat
15.7g
Total carbohydrates
11.7g
Total protein
4.3g
Sodium
167.8mg
Cholesterol
0mg
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