Get ready for a flavor explosion! These zucchini noodles are bathed in a luxuriously creamy pesto bursting with fresh basil and avocado. Low-carb and gluten-free never tasted so good!
See the recipe, originally from liveeatlearn.com, below:
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Serves: 2
Ingredients:
1 avocado ripe
1/2 cup fresh basil leaves
1 Tbsp lemon juice 15ml
2 Tbsp extra virgin olive oil 30 mL
Water as needed
Salt and pepper to taste
2-3 zucchinis spiralized or cut into ¼ inch wide strips
Instructions
Pesto: In a food processor or blender, combine avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).
Opmerkingen