Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

Course: Meals, Public
Cuisine: Chicken
Servings: 2
Carbohydrates: 3.75g
Protein Serves: 2

Ingredients

Noodles

  • 240 g Zucchini, Spiralized
  • 2 tsp Olive Oil

Sauce

  • 1 Avocado
  • 10 g Basil
  • 2 Garlic Cloves
  • 25 g Pine Nuts
  • 1 tbsp Lemon Juice
  • 1/4 tsp Salt
  • 2 tbsp Olive Oil
  • Black pepper to taste

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 a little Parmesan.

Nutrition

Carbohydrates: 3.75g | Protein Serves: 2
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