Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 1 ripe avocado
- 1 cup fresh basil leaves
- ¼ cup pine nuts (plus extra for garnish)
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- 2 tbsp lemon juice
- ¼ cup olive oil
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
Instructions:
- Make the pesto:
In a food processor or blender, combine avocado, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine. - Add olive oil:
Slowly drizzle in olive oil while blending until smooth and creamy. Season with salt, pepper, and optional red pepper flakes. - Prepare zucchini noodles:
If desired, lightly sauté zucchini noodles in a pan with a little olive oil for 1–2 minutes to soften, or serve raw for more crunch. - Toss and serve:
Mix zucchini noodles with the avocado pesto until well coated. Garnish with extra pine nuts and Parmesan.
Tips:
- For extra protein, add grilled chicken or shrimp.
- Serve immediately to avoid zucchini releasing too much water.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning.
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