Ingredients
Scale
- 2 large zucchinis
- 1 ripe avocado
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize zucchinis into noodles or create thin strips with a vegetable peeler.
- Blend avocado, basil, nuts, lemon juice, and garlic in a food processor; add olive oil gradually until creamy.
- Toss zucchini noodles in a bowl with the avocado pesto until well coated.
- Season with salt and pepper; garnish with extra nuts or basil if desired.
- Serve immediately and enjoy!
Notes
- Feel free to customize the nuts or herbs in the pesto.
- Best served fresh, but can be stored in the fridge for a short time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Raw
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg