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Zucchini Pasta with Pesto Sauce

Ingredients:

6 zucchinis

1 large clove garlic, peeled

2 cups loosely packed arugula

1 cup loosely packed basil

¼ cup pine nuts

½ tsp sea salt half

½ tsp freshly ground black black pepper

1 large ripe avocado

1 tablespoon fresh lemon juice

3-5 Tbsp water

Coconut or olive oil spray

Process zucchinis through a spiralizer and set aside. Pulse the garlic in a food processor until finely chopped. Add the arugula, basil, pine nuts, salt and pepper to the food processor and process until finely chopped. Transfer the chopped greens mixture to a large bowl. Add the avocado, lemon juice and 3 tablespoons water to the food processor and blend until smooth. Add the avocado mixture to the bowl with the chopped greens. In a pan, lightly coat with spray oil. Sauté the spiralized zucchini noodles for 1 to 2 minutes until just heated through. Toss the avocado and green mixture with the cooked zucchini, adding extra water one tablespoon at a time if needed to thin out the sauce. Garnish with freshly chopped basil. Enjoy!

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