Note. Since avocados oxidize quickly the pesto is best served immediately. Leftover pesto can be stored in the refrigerator in an airtight container for up to 1 day.
Ingredients
Serves 4
6 medium-large zucchini
1 small garlic clove
1 large handful fresh basil leaves
1 tablespoon pine nuts (or blanched almonds)
2 tablespoons lemon juice
1 tablespoon olive oil
2 medium ripe avocados, pitted
¼ teaspoon fine grain sea salt
Ground black pepper to taste
1 cup cherry tomatoes, halved
Directions
In a food processor combine garlic, pine nuts, and basil and pulse to mince.
Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If it’s too thick add more water, one tablespoon at a time. Take a taste and adjust seasoning.
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!
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