Creamy Avocado-Spinach Pesto Zoodles

Creamy Avocado-Spinach Pesto Zoodles

Ingredients

Serves 4

1 avocado, halved and pitted

3 cups baby spinach

2 tablespoons almonds

2 garlic cloves

Juice of 1 lime

½ teaspoon fine grain sea salt

Red pepper flakes (optional)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

6 medium-large zucchini (or any other pasta you like)

Directions

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.

If it’s too thick add more water, one tablespoon at a time.

Take a taste and adjust seasoning.

If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.

Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

Serve immediately!