Avocado Pesto Zoodles

Name: Avocado Pesto Zoodles
Yield: 1 serving
Ingredients: 1 avocado; 3 zucchini; 2-4 Tbsp. avocado oil or EVOO; 1-2 bunches of fresh basil; 1/2 cup pine nuts; 1 Tbsp. hemp seeds; 2 Tbsp. lemon juice; Pinch of sea salt or kosher salt and pepper; 1 cup halved cherry tomatoes

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Course
Lunch, Dinner, Others
Cuisine
Vegetarian, Vegan, gluten-free

Avocado Pesto Zoodles

Ulric Williams

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

1 avocado pitted
3 zucchini
2-4 Tbsp. avocado oil or EVOO
1-2 bunches of fresh basil
1/2 cup pine nuts
1 Tbsp. hemp seeds
2 Tbsp. lemon juice
Pinch of sea salt or kosher salt and pepper
1 cup halved cherry tomatoes

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Instructions

For the pesto: In a food processor blend the avocado oil, avocado, basil, salt, pine nuts, salt, pepper, lemon juice, and hemp seeds until smooth. Set aside.
For the zoodles: Get your machine or other kitchen utensil to make spirals. Spiralize each zucchini until you have lovely zoodles. Place the zoodles in a colander and toss with salt. Let them drain from about 15-20 minutes to remove extra water.
Heat a little oil in a pan over medium heat. After zoodles are finished draining, place in pan and heat up the spirals for no longer than 5 minutes. You don't want your zoodles to become soggy!