Zucchini Noodles with Avocado Pesto
Serves 5 (depending on the size of the Zucchini)
1 container of cherry tomatoes
Optional: grated parmesan cheese to sprinkle on top
Oil for the pan
For the Avocado Pesto Sauce:
¼ cup olive oil
1.5 cups of basil
¼ cup pine nuts
2 garlic gloves
Pinch of salt
Pinch of pepper
Spiralizer or peeler
Spiralizers can be bought for under $15 at grocery stores and bed bath and beyond. Peelers work too but are much more time consuming than spiralizers.
Use a spiralizer or peeler to make zucchini noodles. Place them in a colliders in the sink to allow extra water to drain.
Meanwhile, cut cherry tomatoes in half.
Blend the sauce ingredients in a food processor.
Cook the zucchini noodles and cherry tomatoes in a large pan for about 5 minutes or until tender.
Serve the zucchini noodles with the avocado pesto sauce and a sprinkle of grated parmesan cheese. Eat with your choice of protein on the side.
260 cals, 8g C, 6g P, 26g F
Try the Greek Yogurt Alfredo Sauce on the zucchini noodles with any lean protein.