Zucchini Noodles with Creamy Avocado Pesto

By Peggie

Ingredients

• For the Sauce:
• 2 large zucchini, spiralized
• 1 Tbsp olive oil
• 2 ripe avocados
• 1 cup fresh basil leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 2 Tbsp lemon juice
• 1/2 tsp. sea salt
• 1/4 cup olive oil
• Cracked black pepper, to taste

Preparation

Step 1

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!
Nutritional Information

Serving Size: 1 1/2 cups • Calories: 172 • Fat: 16.1 g • Saturated Fat: 2.1 g • Carbs: 7.5 g • Fiber: 3.6 g • Protein: 2.9 g • Sugar: 3.2 g • WW Points+: 5 • Smart Points: 6