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 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.