Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

Zoodles with avocado, basil, garlic, pine nuts and lemon juice pesto.
Course: Main Meals
Cuisine: Egg-free, Vegetarian
Keyword: zoodles
Servings: 2
Carbohydrates: 3.75g
Protein Serves: 0.75

Equipment

  • Food Processor

Ingredients

Noodles

  • 240 g Zucchini spiralized
  • 2 tsp Olive oil

Sauce

  • 1 Avocado
  • 10 g Basil
  • 2 cloves Garlic crushed
  • 25 g Pine nuts
  • 1 tbsp Lemon juice
  • ¼ tsp Salt
  • 2 tbsp Olive oil
  • Black pepper to taste
  • 30 g Parmesan cheese

Instructions

  • Spiralize zucchini and set aside on paper towel to soak up excess water.
  • In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, sea salt and pulse until finely chopped. With the motor still running, add olive oil in a slow stream until emulsified and creamy.
  • Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for 1-2 minutes until tender.
  • Add zucchini noodles to a large bowl and toss with avocado pesto.
  • Season with cracked pepper and parmesan cheese.

Nutrition

Calories: 421kcal | Carbohydrates: 3.75g | Protein: 10g | Fat: 39.95g | Fiber: 5.42g | Sugar: 2.93g | Protein Serves: 0.75
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