Recipe: Creamy Avocado Pesto Zoodles
3-4 cups zucchini noodles
1 tbsp olive oil
For the Sauce
2 ripe avocados
1 cup basil leaves
3 cloves garlic
¼ cup pine nuts
2 tbsp lemon juice
½ tsp sea salt
3 tbsp olive oil
- Set zucchini noodles 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 olive oil in a slow stream until emulsified and creamy.
- Drizzle 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!