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

Directions:

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