Description
This Raw Avocado Pesto Zucchini Noodles recipe is a delicious and healthy alternative to traditional pasta. Creamy avocado pesto coats fresh zucchini noodles for a refreshing and nutrient-packed meal.
Ingredients
Units
Scale
Zucchini Noodles:
- 3 – 4 medium zucchinis
Avocado Pesto:
- 2 avocados
- 2 cups fresh basil
- 3 – 4 cloves garlic
- Juice of 1 lemon
- 1/4 cup hemp seeds or pine nuts
- Sea salt + red pepper flakes to taste
Instructions
- Spiralize the zucchinis: Spiralize the zucchinis and cut the noodles into smaller strands. Place in a large bowl.
- Make the Avocado Pesto: In a food processor, blend avocados, basil, garlic, lemon juice, hemp seeds or pine nuts, salt, and red pepper flakes until smooth and creamy.
- Combine: Pour the avocado pesto over the zucchini noodles and toss to coat evenly.
- Serve: Enjoy immediately, or refrigerate until ready to serve. Sprinkle with additional hemp seeds or nutritional yeast before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg
