~~ * Zucchini Pasta with Avocado Pesto * ~~
Making noodles from raw zucchini sounds weird, until you try it. The noodles are light, delicious, super-healthy, and perfect for warm summer afternoons. Toss with a fresh basil & avocado pesto, and throw in some chickpeas and sun-dried tomatoes for a truly mind-blowing meal that takes you less than 15 minutes to prep!
Ingredients:
3 medium zucchini
2 cups fresh basil leaves
1/3 cup toasted pine nuts
1 small avocado
2 cloves garlic
1 lemon (juice + zest)
Sea salt to taste
1 can (16 oz) chickpeas
Sun-dried tomatoes to garnish
(Makes 4 Servings)
3 medium zucchini
2 cups fresh basil leaves
1/3 cup toasted pine nuts
1 small avocado
2 cloves garlic
1 lemon (juice + zest)
Sea salt to taste
1 can (16 oz) chickpeas
Sun-dried tomatoes to garnish
(Makes 4 Servings)
Step One – The Zucchini Noodles
Slice off the top and bottom of the zucchini. Then, using julienne peeler (OR LOOK FOR THE VEGGETTI - I'll include the link to where you can purchase it below), slice into thin pasta-like strips and set aside. Note: Julienne Peeler looks like a potato peeler- but with two blades, one straight-edge and one saw-tooth blade. It slices the veggie off in thin strips (looks super fancy lol)
Slice off the top and bottom of the zucchini. Then, using julienne peeler (OR LOOK FOR THE VEGGETTI - I'll include the link to where you can purchase it below), slice into thin pasta-like strips and set aside. Note: Julienne Peeler looks like a potato peeler- but with two blades, one straight-edge and one saw-tooth blade. It slices the veggie off in thin strips (looks super fancy lol)
Step Two – The Pesto
In a food processor, combine the basil, pine nuts, avocado, garlic, lemon juice and sea salt. Process until smooth, then taste and adjust any ingredients as necessary. Pesto comes out differently every time, and mine always needs adjustments – don’t be afraid to throw in more basil, garlic, or salt. You can even add a little water if the sauce is too thick.
In a food processor, combine the basil, pine nuts, avocado, garlic, lemon juice and sea salt. Process until smooth, then taste and adjust any ingredients as necessary. Pesto comes out differently every time, and mine always needs adjustments – don’t be afraid to throw in more basil, garlic, or salt. You can even add a little water if the sauce is too thick.
Step Three – Toss
Add the zucchini noodles to a bowl and toss with the pesto. Then, add in the chickpeas and sun-dried tomatoes and toss again. Transfer to serving plates and garnish each plate with a sprig of basil.
Add the zucchini noodles to a bowl and toss with the pesto. Then, add in the chickpeas and sun-dried tomatoes and toss again. Transfer to serving plates and garnish each plate with a sprig of basil.
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