- 4 large zucchini, spiralized
- 1 Tbsp olive oil
- 2 ripe avocados
- 1 cup kale (basil or other greens of choice work as well)
- 3 cloves garlic
- ¼ cup pine nuts
- 2 Tbsp lemon juice
- ½ tsp. sea salt
- 3 Tbsp olive oil
- Cracked black pepper, to taste
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, kale, 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.
I served mine with some baked salmon (seasoned with olive oil, garlic, salt, & pepper)
Recipe adapted from: http://www.eatyourselfskinny.com/zucchini-noodles-with-creamy-avocado-pesto/#_a5y_p=5026238