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Pesto Avocado Zoodles
Pesto Avocado Zoodles (Photo: Karina Arnold)
Karina Arnold had avocados she needed to use before going out of town and Googled fun recipes that involved avocados. She saw a video of a chef making an avocado dressing that inspired this recipe. She usually tops her plate with falafel or veggie meatballs.
For Pesto:
2 small ripe avocados
1 cup fresh parsley
3 Tbsp. avocado oil
3 Tbsp. pine nuts
1 lemon, juiced
½ tsp. red pepper flakes
Salt and pepper to taste
For Zoodles:
2 large zucchini, spiralized
Optional: cherry tomatoes, broccoli, meatballs (turkey and vegan options available)
Directions for pesto:
In a food processor or blender, add avocados, parsley, pine nuts, lemon, red pepper flakes, salt and pepper. Blend on high for 2-3 minutes, then slowly drizzle in avocado oil while blending. Blend until ingredients become a creamy sauce.
Directions for zoodles:
Heat a large skillet over medium heat and add the spiralized zucchini. Cook for about five minutes, then add ¼ cup pesto sauce into the pan. Using tongs, coat zoodles thoroughly.
Once cooked, remove from heat and add any extra toppings. Add the rest of the sauce and enjoy!
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