• Alison Elliott

Avocado Pesto Zucchini Noodles



1 c. Basil

1 c. Spinach

1 c. Kale

1/2 c. Raw cashews

3/4 c. Olive oil

1/2 c. Nutritional yeast

1/2 Lemon (juiced)

1/2 tsp. Salt

1/2 tsp. Pepper

1 Avocado

Put all of the pesto ingredients except the avocado in the food processor. Blend the ingredients together for 3 minutes. Add the avocado and blend the pesto for 1-2 minutes. Store in the fridge for up to 1 week.

Zucchini Noodles


3 Medium zucchinis

2 tbsp. Olive oil

1/2 c. Cherry tomatoes (sliced)

Use a "zoodler" or "spiralizer" to create your zucchini noodles. Heat the olive oil in a frying pan. Sauté the noodles for 5 minutes. Remove from heat and stir in the pesto. Top the dish off with the cherry tomatoes.

Serving Size: 4

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