Zucchini Noodles With Basil Avocado Pesto
Gluten Free. Dairy Free. Vegan.
Zucchini noodles provide a great low carb alternative to pasta. No cooking required, this dish is light, easy & perfect for a summer entrée. If you don’t have a “spiralizer” you can julienne them or use a vegetable peeler.
Serves 4
Ingredients:
Noodles
4 medium to large zucchini (or one per person), washed, ends trimmed, skin on
Pesto
Flesh of 1 large, ripe avocado
1 cup fresh whole basil leaves (lightly packed)
1 cup spinach
1/3 cup toasted walnuts nuts
1 large garlic clove, peeled
1 teaspoon zest plus juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of nutritional yeast (optional)
Toppings
2 cups of cherry tomatoes
1-2 Tbsp hemp seeds
Instructions:
Use a spiralizer, julienne peeler or mandoline to slice/peel the zucchini into noodles.
Toast the walnuts in a small pan over medium-low heat for about 5 minutes until fragrant. Be careful not to burn.
Meanwhile, place garlic in a food processor and pulse until finely chopped. When the walnuts have cooled, add them to the food processor. Add the rest of the pesto ingredients except the olive oil to the food processor and pulse until all of the ingredients are finely chopped.
Turn the food processor on and stream in the olive oil, blending until combined (approx 30 seconds).
Toss your zucchini noodles with your pesto, top with cherry tomatoes and hemp seeds. This dish can be enjoyed room temperature or chilled.
Tips:
Store in the refrigerator for about 3 days.
I suggest preparing the zucchini noodles right before you eat them. If they sit for too long they can become soggy!