Zucchini Noodles with creamy Avocado Pesto

Zucchini Noodles with creamy Avocado Pesto

INGREDIENTS:
· 6 cups of spiralized zucchini
· 1 tablespoon olive oil
· 6 oz of avocado
· 1 cup basil leaves
· 3 garlic cloves
· 1/3 oz pine nuts
· 2 tablespoons lemon juice
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper

NOTE: You can buy “zoodles” in the frozen food section of your store, or you can make them with a little gadget called a spiralizer.

DIRECTIONS:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt and pulse until finely chopped. Then 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, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve,and enjoy!

Makes 4 servings and per serving you receive:
· 3 greens · 2 healthy fat · 2 ½ condiments