Serves: 8 | Cook Time: 5-10 min

This quick and easy recipe is SO GOOD. Plus, you can enjoy it warm or cold!

6 large zucchini, spiralized

1 Tbsp Olive Oil

For the Sauce:

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

1/4 cup pine nuts

2 Tbsp lemon juice

1/2 tsp. sea salt

3 Tbsp olive oil

Cracked black pepper, to taste

1: Prepare Your Zucchini

We used a spiralizer to make long, skinny noodles, but if you don’t have one, a chef knife, mandolin, or potato peeler works just as well. Either way you slice it, place your freshly cut “noodles” on a paper towel after, so that any excess water is soaked up.

2: Make the Sauce

To a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, olive oil, and sea salt. Then, pulse until everything is blended well and creamy.

3: Cook Your Zoodles

Over medium-high heat, drizzle olive oil into a large skillet and add your zucchini noodles. Cook for about 1 to 2 minutes, or until tender.

4: Combine

Add your zucchini noodles to a large bowl and toss with the creamy avocado pesto sauce. Sprinkle with cracked pepper and parmesan cheese, and enjoy!

Bon Appetito!

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