Zucchini Noodles with Avocado Pesto

This recipe got mixed reviews at my house so I went back and forth in my decision to share or not. Ultimately, I decided to share this recipe because I really liked it! I though the zucchini noodles complimented the avocado pesto really well and it made a delicious dinner! You can find the original recipe HERE. This recipe is a great gluten free and vegan dinner option! 

Start by spiralizing 6 zucchinis and set the zucchini noodles aside on paper towels or a dish towel to dry a little. While the noodles are drying you can start the avocado pesto sauce.

Our spiralizer leaves me with all of these little odds and ends. I just chooped up all of these little bits and added them to the spiralized zucchini. 

Add 2 ripe avocados, 1 cup of fresh basil, 3 cloves of garlic, 1/4 cup of pine nuts, 1/2 teaspoon of sea salt, and a little black pepper to the bowl of your food processor.

Once the contents of the food processor are well combined, leave the food processor running as you stream in 3 Tablespoons of olive oil. Leave the food processor on until the sauce is creamy.

In a large sauce pan over medium-high heat, cook the zucchini noodles with a little olive oil for 1-2 minutes until they are tender.

Transfer the cooked zucchini noodles to a large bowl and mix in the avocado pesto.

I served the avocado pesto zoodles with some pepper and Parmesan sprinkled on top.

ZUCCHINI NOODLES WITH AVOCADO PESTO
serves 4-6 people

ingredients
6 zucchinis spiralized
2 ripe avocados, pitted
1 cup fresh basil
3 cloves garlic
1/4 cup pine nuts
1/2 teaspoon sea salt
black pepper, to taste
3 tablespoons olive oil

directions
1. Spiralize the zucchini and set it aside on paper towels to dry.
2. In the bowl of your food processor, combine the avocados, the basil, the garlic, the pine nuts, the sea salt and black pepper until well combined.
3. Once these first ingredients are combined, leave the food processor running while you slowly stream in the olive oil and the leave the food processor on until the pesto sauce becomes smooth and creamy.
4. In a large saucepan over medium high heat, cook the zucchini noodles with a little bit of olive oil for 1-2 minutes until they are tender.
5. Transfer the cooked zucchini noodles to a large mixing bowl and mix the sauce in.
6. Serve with a little black pepper and Parmesan sprinkled on top.

So easy, right? Let me know if you try this recipe and what you think of it!