Zucchini Noodles with Avocado Pesto
10 min
Prep time
2
Servings
380
Calories
This light and flavorful lunch option combines the anti-inflammatory benefits of leafy greens, nuts, and olive oil. Avocado adds a creamy texture and a boost of healthy fats, making this dish not only delicious but also very beneficial for reducing inflammation.
Ingredients
2 servings- 2 large zucchini
- 1 large ripe avocado
- 1 garlic clove
- 1 cup baby spinach
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Fights inflammation
Instructions
- 1
Step 1
Using a spiralizer, turn the zucchini into noodles and set aside in a large bowl.
- 2
Step 2
In a food processor, combine the avocado, garlic, spinach, basil, pine nuts, lemon juice, olive oil, water, salt, and pepper. Blend until smooth.
- 3
Step 3
Toss the zucchini noodles with the avocado pesto until well coated.
- 4
Step 4
Serve immediately, garnished with additional pine nuts and basil leaves if desired.
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Nutrition per serving
Based on 2 servings.
380
Calories
6g
Protein
24g
Carbs
31g
Fat
10g
Fiber
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