Avocado Spinach Pesto Zoodles
Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Avocado Spinach Pesto
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 avocados
- 2 cups spinach
- 1 cup basil, packed
- 1/4 cup hemp hearts
- 1/4 cup pine nuts
Zoodles
- 8 medium zucchini, washed and spiralized
- 1 tablespoon olive oil
- 1/4 cup cherry tomatoes, halved
Avocado Spinach Pesto
In a food processor add the garlic, lemon juice, sea salt and pepper, and process for one minute. Add the avocado, spinach, basil, hemp hearts, and pine nuts to the food processor and mix for about 2 minutes, or until smooth and creamy.
Zoodles
In a large skillet over medium heat, add olive oil and zucchini and cook for 5-6 minutes, stirring often. Place in a large bowl when done. Slowly add the pesto to the "zoodles", mixing intermediately between batches. Top with cherry or grape tomatoes
Nutrient Analysis:
Serving size: 1 cup, Calories: 160 calories, Fat: 12 grams, Saturated fat: 1.5 grams, Carbohydrates: 11 grams, Sugar: 5 grams, Sodium: 83 milligrams, Fiber: 5 grams, Protein: 5 grams, Cholesterol: 0 milligrams
Keyword Dairy-Free, Gluten-Free, paleo, Vegan, Vegetarian