Zucchini Noodles with Creamy Avocado Pesto

Happy #MeatlessMonday!
No I’m not a vegetarian, but sometimes I just love having a day where the only thing I fill my body with are fresh fruits and veggies, especially after a big Super Bowl weekend! Yup. My diet yesterday pretty much consisted of beer, chicken wings, cheesy dips and pizza…..uh I think my body is screaming for a serious detox, but you know what, I enjoyed every second of it! Especially the commercials. And Beyonce. I mean the Super Bowl only comes once a year so I totally welcome the little, err BIG splurge that comes with it!
This recipe is perfect because it’s super filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta! It’s also incredibly quick and easy to make too (literally under 20 minutes), especially the creamy avocado pesto that’s gets drizzled over the top. No need to heat up either!

  • 2 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 2 Tbsp lemon juice
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • Cracked black pepper, to taste
  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!
You can find complete recipes of this Zucchini Noodles with Creamy Avocado Pesto in us12.campaign-archive2.com,.
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