Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

INGREDIENTS

• 6 large zucchini, spiralized
• 1 Tbsp olive oil
• For 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
• Cracked black pepper, to taste

INSTRUCTIONS

• Spiralize your zucchini and set 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.
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Zucchini Noodles with Creamy Avocado Pesto

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