Zoodles with Avocado Pesto

January 12, 2017



Zucchini Noodles (“Zoodles”) with Avocado Pesto



2 large zucchinis


1 cup fresh basil

½ of a ripe avocado

3 tbsp pine nuts

3 tbsp water

2-3 cloves garlic (depending on taste preference)

1 ½ tbsp olive oil

Juice from 1/2 a lemon

½ tsp salt

Recommended veggie additions for dish: cooked mushrooms, onions, spinach & tomatoes



1. Use vegetable spiralizer to spiralize zucchini into noodles

2. Cook zoodles with avocado oil on medium high for 2-3 minutes, just long enough for them to soften slightly

3. For pesto, blend until smooth the fresh basil, ripe avocado, pine nuts, water, garlic, olive oil, lemon & salt

4. Top pesto on zoodles and enjoy 

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