Zucchini Pasta with Creamy Avocado Pesto
Zoodles have never been better! Bathed into creamy avocado pesto and loaded with nutrients, this is a delicious gluten-free pasta your kids will love!
Servings: 3
Ingredients
- 3 medium zucchini spiralized
- 1 yellow onion finely diced
- 1/2 tsp extra virgin olive oil
- 2 cups fresh spinach leaves or any other fresh greens available beet greens or chard will do just fine
- 1 ripe avocado peeled and pitted
- 2 tsp nutritional yeast
- 1/2 cup fresh basil leaves
- 1/2 cup mixed nuts toasted and crushed in a pestle
- 1/2 small bunch dill
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Pinch sea salt
- Freshly ground black pepper
- Crushed mixed nuts to garnish (I used almonds, hazelnuts, pumpkin seeds and pine nuts)
Instructions
- Heat the olive oil into a cast-iron skillet and the onions.
- Sautee until translucent, then add the spinach.
- Saute over low heat until all the liquid evaporates.
- Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
- Turn of the heat and set aside.
- Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
- Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
- Serve warm, garnished with crushed toasted nuts.
Notes
