Zucchini Noodles with Creamy Avocado Pesto

Makes: 4 servings

• 3 medium-large zucchini, spiralized
• 1 tbsp olive oil

Creamy Avocado Pesto Sauce:
• 1 ripe avocado
• 1/2 cup fresh basil leaves (or herb of choice)
• 2 cloves garlic
• 2 tbsp pine nuts
• 1-2 tbsp fresh lemon juice
• 1/2 tsp salt & pepper
• 2 tbsp olive oil
• 2 tbsp Parmesan cheese


Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.

In a food processor, add avocado, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Turn blender 1 or 2 speed, 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, serve and enjoy!

Nutritional Facts:
206 • Fat: 17g • Fiber: 2g • Carbs: 6g • Protein: 7g • Sugar: 3g • Sodium: 220mg