INGREDIENTS

  • 4 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 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

INSTRUCTIONS

  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. 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.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto.
  5. Enjoy!

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

 

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