Zucchini Noodles with Creamy Avocado-Basil Sauce and Pine Nuts
Nutritional Information
Raw zucchini ribbons tossed in a creamy avocado and fresh basil sauce with toasted pine nuts and cherry tomatoes. Completely whole-food and oil-free — avocado provides the healthy fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 cups zucchini noodles (from ~3 medium zucchinis)
- 1 each ripe avocado
- 1 cup fresh basil leaves
- 1 clove garlic
- 8 eachs cherry tomatoes, halved
- 2 tablespoons pine nuts, toasted in a dry skillet
- 1 each lemon, juiced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Using a spiralizer or peeler, make zucchini noodles and place in a large bowl.
In a mortar and pestle or small food-safe bowl, mash avocado with basil, garlic, lemon juice, salt and pepper until smooth. (If needed, add a tablespoon of water from the tomatoes to loosen.)
Toss zucchini noodles with the avocado-basil sauce until evenly coated. Fold in halved cherry tomatoes.
Sprinkle toasted pine nuts on top and serve immediately or chilled as a light lunch or side.
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