Zucchini Noodles with Walnut-Avocado Pesto
Nutritional Information
Raw-style zucchini noodles tossed in a creamy pesto made from avocado, fresh basil and walnuts — all whole foods, low in carbs and rich in healthy fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 mediums zucchini, spiralized
- 1 cup fresh basil leaves
- 1 cup walnuts, roughly chopped
- 1 medium ripe avocado
- 1 clove garlic
- 6 pieces cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon black pepper
Make zucchini noodles with a spiralizer or peeler. Salt lightly and let them drain in a colander while you prepare the pesto.
In a mortar or small bowl, mash avocado with garlic, basil, walnuts and lemon juice until a coarse, spreadable pesto forms. Stir in black pepper.
Toss zucchini noodles with the walnut-avocado pesto until coated. Fold in cherry tomato halves and serve chilled or at room temperature.
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