Zoodles with Creamy Avocado Pesto
|6 large zucchini, spiralized
1 tablespoon olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 tablespoons lemon juice
½ teaspoon sea salt
3 tablespoons olive oil
Cracked black pepper, to taste
Preparation
Spiralize the zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, 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 a little Parmesan. Serve and enjoy!