🥒 Zoodles with Avocado Pesto

Ingredients

• 🥒4 zucchini
• 🥑2 avocados
• 🌿1 oz (30 g), about 2 cups loosely packed fresh basil
• 🧄1 clove garlic clove
• 🍋1 lemon
• 🫒2 tbsp (30 ml) olive oil
• 🧀1.75 oz (50 g), about ½ cup grated Parmesan
• 🍅5.3 oz (150 g), about 1 cup cherry tomatoes
• 🌰1 oz (30 g), about ¼ cup pine nuts

• Recipes with zucchini
• Recipes with avocado
• Recipes with fresh basil
• Recipes with lemon
• Recipes with parmesan
• Recipes with cherry tomatoes

How to make it, step by step

1. Spiralize the zucchini or cut it into thin strips with a peeler.
2. For the pesto: blend the avocado with the basil, garlic, lemon, and oil.
3. Add the Parmesan and salt to the pesto. Blend until creamy.
4. Briefly sauté the zoodles in a skillet for 2-3 minutes. Do not overcook.
5. Toss with the avocado pesto off the heat.
6. Serve with cherry tomatoes, more Parmesan, and toasted pine nuts.