Zucchini Noodles with Creamy Avocado Pesto
Recipe adapted from Eating Well
2 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 Tbsp lemon juice
½ tsp. sea salt
¼ cup 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, 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!
Serving Size: 1½ cups • Calories: 172 • Fat: 16.1 g • Saturated Fat: 2.1 g • Carbs: 7.5 g • Fiber: 3.6 g • Protein: 2.9 g • Sugar: 3.2 g • WW Points+: 5 • Smart Points: 6
Zucchini Noodles with Creamy Avocado Pesto | Eat Yourself Skinny
Source: Eat Yourself Skinny
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