Zucchini Noodles with Walnut-Basil Avocado 'Pesto'
Nutritional Information
Raw zucchini noodles tossed with a basil, walnut and avocado emulsion — a creamy, whole-food Italian-inspired keto dinner without oils or cheese.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 mediums zucchini (spiralized; about 400 g total)
- 1 medium ripe avocado
- 1 1/8 ozs walnuts, toasted lightly in dry pan and chopped
- 3/4 oz fresh basil leaves
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 to taste sea salt
- 1 to taste freshly ground black pepper
If spiralizer available, spiralize zucchini; otherwise use a vegetable peeler to make ribbons. Place in a colander, sprinkle a pinch of salt, and let drain 10 minutes to remove excess moisture.
In a mortar/pestle or blender, combine avocado flesh, basil, garlic, lemon juice and chopped walnuts; pulse until a coarse, creamy emulsion forms. Adjust salt and lemon to taste.
Toss zucchini noodles with the avocado-walnut pesto until evenly coated. Serve immediately, garnished with additional chopped walnuts and basil.
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