Zucchini Noodles with Creamy Avocado Pesto

Serving Size: 10

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This tasty and low carb version of noodles with pesto sauce would make a great side dish to any Italian inspired meal, or even a great vegetarian main dish.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spiralizer

Ingredients

7 zucchini large, spiralized
1 tablespoon avocado oil
8 cherry tomato cut into halves

For the Cilantro Sauce:

2 avocado ripe, peeled and rough chop
1 cup fresh basil
3 clove garlic
1/4 cup pine nuts
2 tablespoon fresh lemon juice
1/2 teaspoon sea salt or to taste
2 tablespoon avocado oil
1/4 teaspoon freshly ground black pepper freshly ground, or to taste

Instructions

Spiralize the 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 avocado oil in a slow stream until emulsified and creamy.
Drizzle avocado oil in a large skillet over medium high heat. Then add zucchini noodles and the cherry tomatoes, 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,

Reheating Instructions

Heat in a sauté pan over medium heat until heated through.

Nutrition