Zucchini Noodles with Avocado Pesto

A deliciously nutritious and satisfying vegan and gluten-free pasta dish that lets you indulge without guilt. This Zucchini Noodles with Avocado Pesto recipe boasts fresh, simple ingredients that come together to create a creamy, luscious green sauce enveloping tender spirals of zucchini.

Instructions

1. Wash the zucchinis, then use a spiralizer to turn the zucchinis into noodles. If you don't have a spiralizer, use a vegetable peeler to create long, thin strips.
2. Place the zucchini noodles in a large bowl and set aside.
3. In a food processor, combine the avocados, basil leaves, garlic, pine nuts, and lemon juice. Process until the mixture is smooth and creamy.
4. While the food processor is running, add the olive oil in a slow, steady stream. Continue to process until the mixture is properly emulsified.
5. Season the avocado pesto with salt and pepper to taste.
6. Pour the avocado pesto over the zucchini noodles, using tongs to toss until all of the noodles are evenly coated.
7. Divide the zucchini noodles with avocado pesto among serving plates.
8. Serve immediately and enjoy this refreshing, low-carb dish.
10. Note: This dish is best consumed immediately, as the avocado pesto can oxidize and lose its vibrant green color if stored for too long. Additionally, the zucchini noodles can become watery if they sit for a long while after being tossed with the pesto.