Zucchini Noodles with Creamy Avocado Pesto
$0.00 Cooking Fee
Serving Size: 4 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Spiralize the zucchini and set aside on paper towels, so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt, and pulse until finely chopped. Then with the motor still running, add avocado oil in a slow stream until emulsified and creamy.
- Drizzle avocado oil in a large skillet over medium high heat. Then add zucchini noodles and the cherry tomatoes, cooking for about 1 to 2 minutes, until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper,
Cook Times
Ingredients
Ingredients
- 7 each zucchini large, spiralized
- 1 tablespoon avocado oil
- 8 each cherry tomato cut into halves
For the Cilantro Sauce:
- 2 each avocado ripe, peeled and rough chop
- 1 cup fresh basil
- 3 clove garlic
- 1/4 cup pine nuts
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt or to taste
- 2 tablespoon avocado oil
- 1/4 teaspoon freshly ground black pepper freshly ground, or to taste
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, SpiralizerReheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.
Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg
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