Zucchini Pasta with Creamy Avocado Pesto

This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner!

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.
  2. Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green. Drain excess water.

  3. Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).

SOURCE: Live Eat Learn

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