Zucchini Noodles with Creamy Avocado Pesto
Try this Zucchini Noodles with Creamy Avocado Pesto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2.5
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- water as needed
- 3 garlic cloves
- 1/4 cup pine nuts
- cracked black pepper to taste
- 2 ripe avocados
- 1 cup fresh basil leaves
- 2 large zucchinis spiralized (buy extra if you need to pra
- 1 spiralizer - i use the oxo hand spiralizer
- creamy avocado pesto:
- Carbohydrate 16.9495980049368 g
- Cholesterol 0 mg
- Fat 36.0288160235864 g
- Fiber 11.4468796993295 g
- Protein 5.11948400372796 g
- Saturated Fat 4.76056400218488 g
- Serving Size 1 1 cup (204g)
- Sodium 361.739600001364 mg
- Sugar 5.50271830560736 g
- Trans Fat 2.554566802714 g
- Calories 383 calories
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.In a food processor, add avocados, basil, garlic, pine nuts, lemon juice, and sea salt. Pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until creamy. Add in some water if it's not creamy enough.Drizzle one tablespoon olive oil in a large skillet over medium high heat and then add zucchini noodles. Cook 1-2 minutes until tender.Add zucchini noodles to a large bowl and toss with the pesto. Garnish with Parmesan cheese and serve.
