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Creamy Avocado Pesto Zucchini Noodles

Creamy Avocado Pesto Zucchini Noodles

Ingredients: Makes 4 servings

  • 3 medium-large zucchini, spiraled

  • 1 tbsp olive oil

Creamy Avocado Sauce:

  • 1 ripe avocado

  • 1/2 cup fresh basil leaves (or herb of choice)

  • 2 cloves garlic

  • 2 tbsp pine nuts

  • 1-2 tbsp fresh lemon juice

  • 1/2 tsp salt & pepper

  • 2 tbsp olive oil

  • 2 tbsp Parmesan cheese


  1. Spiral your zucchini; set aside on paper towels so any excess water is soaked up.

  2. In a food processor, add avocado, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.

  3. Turn blender 1 or 2 speed, add olive oil in a slow stream until emulsified and creamy.

  4. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  5. Add zucchini noodles to a large bowl and toss with avocado pesto.

  6. Season with cracked pepper and a little Parmesan, serve and enjoy!

Nutrition Facts:

Calories: 102 | Fat: 7g | Fiber: 5g | Carbs: 8g | Protein: 3g | Sugar: 3g | Sodium: 165mg

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