Recipe type: Cooking for One or Two, Worknight Dinner
Prep time:
Total time:
Serves: 2 servings
Ingredients
2 medium zucchini
½ cup chopped basil leaves
1 ripe avocado, pitted and skin removed
ΒΌ cup walnuts
1 Tablespoon lemon juice
1 clove garlic, sliced
¼ teaspoon sea salt
¼ cup extra-virgin olive oil
chopped walnuts for topping (optional)
feta cheese for topping (optional)
Instructions
Make the zoodles: Use a spiralizer to make zucchini noodles according to device instructions; I used the wide setting on my Paderno.
Make the pesto: Place basil leaves, avocado, walnuts, lemon juice, garlic, salt and pepper to a food processor; pulse until finely chopped. Add the oil and continue to process until mixture resembles a thick paste. Add additional salt and pepper, to taste.
In a large bowl, mix zucchini noodles with pesto until all noodles are coated. Top with additional chopped walnuts and if desired, feta cheese.
Recipe by In Good Taste at http://ingoodtaste.kitchen/10013-2/