ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

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I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

INGREDIENTS

  • 1 avocado, ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini, spiralized or cut into ¼ inch wide strips

INSTRUCTIONS

  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.

You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com

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