Zucchini Noodles with Creamy Avocado Pesto

This is an ingenius way to make pesto!! I actually modified it with some leftover garbanzo beans, which gave it an even more hearty texture. If you like avocado or guacamole even a little bit, you need to try this recipe!

I thought it was delicious! I'm going to add more shrimp next time fore sure though. It took a while to blend and get smooth, but that was probably my blender's problem.

This is my new go to recipe! All those fresh ingredients makes me feel like I'm eating healthy and its soooo delicious! Very aromic and hubby can now eat a pesto thats nut free! Friends and family always go back for second or even third helpings. I would recommend this to everyone.

Zucchini Noodles with Creamy Avocado Pesto


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

  • 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.
  • Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan.

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