Creamy Avocado Pesto Zoodles

Creamy-Avocado-Pesto-Zucchini-Noodles-Clovers-Kale-Ingredients-1024x768.jpg

To make the zucchini noodles, all you need is a spiralizer (or you could julienne them, but who really wants to do that?)  I recommend investing in a spiralizer because you’ll really get so much use out of it, not just zucchini, and you can get one at around $30 or less!

Now this tastes just as good cold, especially if you like crisp raw veggies, but since I prefer my zoodles having that pasta feel, I simply sauteed mine for a few minutes on the stove and then just tossed them with the pesto sauce.

INGREDIENTS
2 large zucchini, spiralized
1 Tbsp olive oilFor 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
¼ cup olive oil
Cracked black pepper, to taste
Tomatoes (optional)

(To simplify this pesto sauce, which I do and it’s super tasty, just do avocados, jarred pesto, and and pine nuts.)

INSTRUCTIONS
  1. Spiralize your zucchini and place on paper towels so that any excess water is soaked up.
  2. 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.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. Or If you prefer, bring water to a boil and cook zucchini noodles for about 2 minutes. Drain in a colander and let cool. (If necessary, you can run them under cold water to stop them from over-cooking.)
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy! If you love tomatoes, this is super tasty to top with baby tomatoes!
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