Avocado Pesto Zoodles
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Vegetarian, Vegan, gluten-free
Avocado Pesto Zoodles
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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 extra-virgin olive oil (EVOO
- 1-2 basil bunches of fresh
- 1/2 cup pine nuts
- 1 Tbsp. hemp seed
- 2 Tbsp. lemon juice
- Pinch sea salt
- Pinch kosher salt
- Pinch black pepper
- 1 cup cherry tomato halved
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!
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