Zucchini Noodles & Avocado Pesto
As the weather finally gets warmer, we want to spend less time inside. I bought a Spiralizer to help cut down and cooking time, and my kids just love to use it to make low-carb noodles out of vegetables! These zucchini noodles are perfect for warm summer afternoons, and the avocado pesto can be made ahead of time and refrigerated for up to 3 days.
Ingredients
- 2 zucchini
- 2 1/2 cups basil
- 2/3 cup water
- 1/2 cup pine nuts
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast, (optional)
- 2 avocadoes
- Salt & pepper, (to taste)
- 12 cherry tomatoes, (sliced)
Instructions
- Make zucchini noodles using a peeler or spiralizer.
- Make avocado pesto by blending all other ingredients except cherry tomatoes in a blender until smooth.
- Combine noodles and avocado sauce in a mixing bowl and top with sliced cherry tomatoes.