RAW Avocado Herb Pesto with Zoodles

By SpartyGreenMom

Ingredients

• 2-3 zucchinis
• 1 ripe avocado
• 1 handful each of fresh basil, cilantro, parsley
• 1/4 cup of truly sundried tomatoes (not in oil), chopped
• 1 clove garlic
• 1 lemon, juiced
• a pinch of sea salt, to taste

Details

Servings 1
Adapted from realrawkitchen.com

Preparation

Step 1

Use a spiral slicer to make noodles out of your zucchini. Sprinkle with a pinch of sea salt and toss to coat. Place on some paper towels and allow the water to drain while you prepare the sauce. I prefer my noodles to drain for a few hours at room temperature.
Combine the avocado, herbs, garlic, lemon juice, and a pinch of seat salt in a food processor and process until smooth.
Once the noodles are dry and soft, toss with the sauce. Add the sundried tomatoes and toss, once more.
SERVE!