Write a Review
Rate This Item 
Enter a Title For Your Review *
Your Name (Fist, Last)*
Your Email Address*
Yes,
I recommend this recipe.
Back To Dashboard
Made by
our members
our members
Previous Next
Avocado Pesto with Zucchini Noodles | Vegetable/Fruit Day
Makes 4 servings - uses 10 oz of your daily vegetable allowance per serving
Ingredients
-
Noodles:
- 4 medium zucchini
- 1/4 tsp salt
-
Sauce:
- 2 avocado
- 1/4 c. basil leaves (about 15 leaves)
- 3-4 cloves garlic
- 2 T. vegetable broth
- 1 T. lime juice
- salt
- pepper to taste
Directions
- Use spiralizer (such as Veggetti) to make your noodles.
- Weigh them and then put them in a strainer with a little salt to sweat them.
- After 20 minutes or so, use paper towels wring out the excess liquid.
- Set noodles aside.
-
Place all ingredients in food processor and process until smooth. I like my sauce on the thicker side; add more broth if desired.
- Spray a pan with a little cooking spray.
- Cook noodles on medium heat for 2-3 minutes.
- Add as much sauce as you like and cook an additional 2 minutes. Serve!
- To make noodles:
- To make sauce:
Bring it all together:
NOTE: Depending on how 'saucy' you like your noodles, this recipe may make enough sauce for another round of noodles. It freezes well. I have also started by adding a few cherry tomatoes to the pan, then cooking noodles and adding sauce.
Share your photos
Did you try this recipe? share your photos
with us