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Pesto-Avocado Zoodles
Recipes
Pesto-Avocado Zoodles
8 servings
20 minutes total

Ingredients

  • 1 ripe Hass avocado
  • 2 lemons, for juice
  • 1 pint grape (or cherry) tomatoes
  • 4 cloves garlic
  • 3 oz fresh basil
  • ¼ cup pine nuts
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup + 2 tablespoons olive (or avocado) oil, divided
  • ¼ teaspoon crushed red pepper
  • 3 (10 oz) packages fresh zucchini spirals
  • ¼ cup shredded Parmesan cheese

Steps

    1. Halve avocado, discard pit, and scoop out flesh. Juice lemons (3 tablespoons). Halve tomatoes if desired; chop garlic. Remove basil leaves from stems (1 ½ cups).
    2. Place avocado, basil leaves, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Add ¼ cup oil slowly with food processor running until pesto is blended and creamy.
    3. Preheat large sauté pan on medium 2–3 minutes. Place remaining 2 tablespoons oil in pan, then add garlic and red pepper; cook 1–2 minutes, stirring occasionally, until garlic is golden. Add tomatoes; cook 3–4 minutes, stirring occasionally, until tomatoes soften.
    4. Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 180, Total Fat 18g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 170mg, Total Carb 6g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%