Description
A vibrant, low-carb alternative to pasta featuring spiralized zucchini tossed in a rich, creamy avocado and basil pesto.
Ingredients
Scale
- 4 medium zucchinis, spiralized
- 2 ripe avocados
- 1 cup fresh basil leaves
- 2 cloves garlic
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spiralize the zucchini and pat dry with paper towels to remove excess moisture.
- Place basil, garlic, and lemon juice in a food processor and pulse until chopped.
- Add the avocado flesh and blend on high until smooth and glossy.
- Slowly stream in the olive oil while blending on low until emulsified.
- Season the sauce with salt and pepper to taste.
- Toss the raw or lightly sautéed zucchini noodles with the pesto until evenly coated.
- Serve immediately with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Fusion