Zucchini Noodles with Avocado Pesto
Silky zucchini noodles are tossed in a luscious creamy avocado pesto made with fresh basil garlic and lemon for a vibrant grain free meal. This dish is entirely paleo and dairy free yet it is rich and satisfying enough to please even the most dedicated pasta lover.
Creamy dairy free avocado pesto zucchini noodles that are paleo grain free and ready in minutes.
Nutrition per serving
Ingredients
Base
Pesto
Instructions
Make the Avocado Pesto
Combine avocados basil lemon juice garlic and olive oil in a food processor. Blend until completely smooth and creamy then season generously with sea salt and black pepper to taste.
Prepare the Zucchini Noodles
Use a spiralizer or vegetable peeler to create long noodles from the zucchini. Place them in a colander sprinkle lightly with salt and let them sit for 5 minutes to release excess moisture.
Lightly Saute the Noodles
Heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini noodles and toss for just 1 to 2 minutes until slightly warmed through but still firm and not mushy.
Toss and Serve
Remove the pan from heat and immediately add the avocado pesto to the warm noodles tossing gently to coat every strand. Serve right away topped with cherry tomatoes and pine nuts.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.