Zucchini Noodles with Avocado–Basil Pesto (Vegan)
Nutritional Information
Raw basil and avocado make a creamy, oil-free pesto tossed with spiralized zucchini for a bright, whole-food keto pasta alternative — fully plant-based.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums zucchini, spiralized (about 300 g)
- 1 whole ripe avocado
- 1 3/8 ozs fresh basil leaves (packed)
- 1 1/8 ozs walnuts
- 1 clove garlic
- 1 tablespoon fresh lemon juice
Make zucchini noodles with a spiralizer or julienne peeler. Place in a colander, lightly salt if desired and let drain briefly.
In a mortar and pestle or food-safe manual grinder, mash basil, avocado, walnuts, garlic and lemon juice to a coarse pesto (no added oils).
Toss zucchini noodles with avocado–basil pesto until evenly coated. Serve immediately or chilled.
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