Serves: 8 Servings (1/2 cup each)
3 large zucchini, spiralized
1 tablespoon vegetable oil
Pesto Sauce:
2 medium ripe avocados
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 cup fresh basil leaves
3 cloves garlic
½ teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon Parmesan cheese or Parmesan style cheese alternative, garnish
Preparation
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, lemon juice, olive oil, basil leaves, garlic and salt. Pulse until creamy.
In a large skillet, heat oil over medium high heat. Add zucchini noodles and cook for about 1 to 2 minutes or until tender.
Add zucchini noodles and toss with avocado pesto sauce. Season with pepper and Parmesan cheese, if desired. Serve inmediately.
NOTE: You may top with 1 to 2 cups of cooked meat, seafood, tofu or chopped walnuts.
