This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner!
- 1 avocado ripe
- 1 clove garlic
- ½ cup fresh basil leaves
- 1 Tbsp lemon juice 15 mL
- 2 Tbsp extra virgin olive oil 30 mL
- Water as needed
- Salt and pepper to taste
- 2-3 zucchinis spiralized or cut into ¼ inch wide strips
Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green. Drain excess water.
Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).
SOURCE: Live Eat Learn