Want to go dairy-free, but still crave a creamy texture? Want to go gluten-free, but still crave pasta? I’ve got you covered with this very fresh dish that you can make with a few simple ingredients from the Farmer’s Market! This is an easy dish that takes about 20 minutes to make and pairs well with a green salad. Did I mention that it is also packed with nutrients? Instead of feeling tired after a big pasta meal, try this and see for yourself the energy you will feel!
Zucchini Noodles with Basil Avocado Pesto
Noodles:
3 large zucchini
Olive oil (optional)
Pesto:
1 large bunch of basil (about 2 cups loose)
2 ripe avocadoes (peeled and pitted)
3 cloves garlic
Juice of 1 lemon (about 2 or 3 T)
1/2 cup pine nuts, walnuts or hemp seeds
1/2 cup extra virgin olive oil
Himalayan Salt and Black Pepper to taste
Directions:
Using a spiralizer, make noodles from the zucchini. You can use the noodles raw, just as they are, OR you can heat a tablespoon of olive oil in a pan and stir-fry the noodles briefly for about 2 minutes until tender. The noodles are great either way!
To make the pesto, separate the basil leaves from the main large stems and put leaves into a food processer with the avocadoes, garlic, lemon and nuts or seeds. Pulse and blend well in the food processer. Next, keep the food processor running and slowly add in the olive oil until the pesto is creamy and to your desired texture. Add Himalayan salt and pepper to taste.
Toss Noodles and Pesto together and enjoy! Great paired with a green salad or fruit salad.
