Description
Zucchini noodles are tossed in a creamy raw avocado pesto for a healthy dinner perfect for hot summer days!
Ingredients
Scale
- 3–4 medium zucchinis
- 2 avocados
- 2 cups fresh basil
- 3–4 cloves garlic
- Juice of 1 lemon
- 1/4 cup hemp seeds or pine nuts
- Sea salt to taste
- Red pepper flakes to taste
Instructions
- Prep: Spiralize the zucchinis and break/cut the noodles into smaller strands. Put them in a large bowl and set aside.
- Blend: Add remaining ingredients to a food processor and blend on high until smooth and creamy. Pour pesto over zucchini noodles and toss to combine.
- Serve: Serve immediately or store in the fridge until ready to serve.
- Garnish: Enjoy with a sprinkling more of hemp seeds and/or nutritional yeast and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for about a day. If the pesto is too thick, add water a tablespoon at a time until it reaches your desired consistency.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Blending
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 96 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg