Zucchini Noodles with Basil-Walnut & Avocado 'Pesto'
Nutritional Information
A raw-style Italian-inspired zucchini noodle bowl using whole walnuts and avocado to create a creamy, oil-free pesto. Whole-food, keto-friendly and plant-forward.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums zucchini, spiralized (zoodles)
- 1 cup walnuts
- 1 medium ripe avocado
- 1 cup fresh basil leaves, packed
- 1 clove garlic, peeled
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch black pepper
In a small food processor or mortar (grinding by hand is fine), combine walnuts, avocado, basil, garlic and lemon juice; pulse to a coarse, spreadable consistency. Season to taste with salt and pepper.
Toss zucchini noodles with the walnut-avocado pesto until evenly coated.
Serve chilled or at room temperature. Garnish with a few whole walnut halves if desired.
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