Zucchini Noodles with Creamy Avocado Pesto
icon nutritional info
214 calories
icon ingredients
1/3 large (spiralized) Zucchini (150 g)
1/2 Tbsp Olive oil (8 ml)
1/2 Avocado (1 pcs)
1/3 cup fresh leaves Basil (70 g)
1 clove Garlic (1 pcs)
Pine nuts (40 g)
1/2 Tbsp Lemon Juice (8 ml)
1/3 tsp. Salt (5 g)
Pinch Black Pepper (1 g)

Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.


In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.


Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.


Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

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