Zucchini Noodles with Creamy Avocado Pesto
Serves: 8 Servings
- 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 or blender, 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 enjoy!
Recipe by Dr. Thomas A. Chaney