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Avocado Pesto with Raw Zucchini Noodles

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Vibrant, Nutrient Dense Avocados replace oil in this flavorful & fresh pesto recipe. Serve over delicate summer squash noodles for bonus nutrition and a wonderful crunchy texture.  

Serves 2 

For Noodles: 

3-5 Zucchinis, depending on size - julienned or spiralized into noodles (can use any mix of zucchini, yellow squash & carrot)

 

For Pesto: 

 

1 cup basil, very tightly packed

1/2 cup pine nuts (can substitute walnuts for a more budget friendly version) 

1 avocado

juice of one lemon

1-2 cloves garlic, roughly chopped (I like 2) 

1/4 cup nutritional yeast

1/4 teaspoon sea salt

1/4 water (or as needed to reach the desired consistency) 

 

Preparation: 

Blend all Pesto ingredients in a food processor on high until smooth & creamy,  Adding water last to reach desired consistency.

Toss Noodles with Pesto & serve immediately.  

 

How to Make Raw Veggie Noodles

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Spiralizer:

This is my favorite method for making raw veggie noodles. You get wonderful "noodly"  results in less than a minute. I bought mine on amazon for about $30

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Julienne Tool:

I also have this great Multi-Blade tool from Joseph Joseph. It had a julienne blade, a straight, peeler blade, and a serated blade for soft fruits & vegetables. It's incredibly simple to clean and it's size makes it an easy addition to your kitchen gadget drawer.  

Also available on Amazon for less than $10. 

 

In the winter months, if you're wanting something a little warmer (i.e - comforting) try mixing some whole grain noodles with the veggie noodles for a more traditional take on this dish. Or, give some warmed spaghetti squash a try.  


Enjoy!