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Avocado Pesto Zoodles

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

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!