Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

We like it with Calivirgin Premium Olive Oil or Calivirgin Bountiful Basil Olive Oil

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Zucchini Noodles with Creamy Avocado Pesto
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Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. 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.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy.
Recipe Notes

Recipe by Kelly at Eat Yourself Skinny


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