Spiralize your 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 olive oil in a slow stream
until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then
add zucchini noodles, 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 and a little Parmesan,
serve and enjoy!
Originally Submitted
9/14/2016
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