Description
A creamy and delicious dish made with zucchini noodles and avocado pesto, perfect for a healthy meal.
Ingredients
Scale
- 2 medium zucchinis
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine avocado, basil, garlic, lemon juice, and pine nuts.
- Blend until smooth, adding water if necessary to reach desired consistency.
- Season the pesto with salt and pepper to taste.
- Toss the zucchini noodles with the avocado pesto until well coated.
- Serve immediately, garnished with extra pine nuts if desired.
Notes
- For a nut-free version, substitute pine nuts with sunflower seeds.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Zucchini, Avocado, Pesto, Noodles, Vegan, Healthy