Zucchini Noodles with Creamy Avocado Pesto

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Calories 421 kcal

Protein Serves 0.75

Carbohydrate 3.8 grams

Cholesterol 0 milligrams

Fat 40.0 grams

Fiber 5.4 grams

Protein 10 grams

Ingredients

  • 2 tsp Olive Oil
  • 240 g Zucchini

Sauce

  • 1 whole Avocado
  • 10 g Basil
  • 2 clove Garlic
  • 25 g Pine Nuts
  • 1 tbsp Lemon Juice
  • 0.25 tsp Salt
  • 2 tbsp Olive Oil
  • 30 g Cheese (Parmesan)
  • 0.10 g Black Pepper

Equipment

  • Food Processor

Instructions

  • 1. Spiralize zucchini and set aside on paper towel to soak up excess water.
  • 2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, sea salt and pulse until finely chopped. 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, cook for 1-2 minutes until tender.
  • 4. Add zucchini noodles to a large bowl and toss with avocado pesto.
  • 5. Season with cracked pepper and parmesan cheese.