Zoodles With Avocado Basil Pesto

Alkaline Recipes

Zoodles With Avocado Basil Pesto

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Prep Time 30

Total Time 30

Servings 4

Calories/serving 322 kcal

Ingredients

Salad

2 zucchini
2 yellow squash
2 red peppers

Pesto

1 avocado
1 tsp sea salt
1/4 cup pine nuts
1 cup fresh basil leaves, not stems
1/4 cup olive oil or water for oil free option
4 cloves of garlic
Juice of 1 lemon
2 tbsp lemon zest

Garnish

2 tbsp Toasted Pine Nuts
2 tbsp pomegranate seeds

Instructions

Salad

Spiralize the zucchini and yellow squash.
Slice red peppers
Blot all vegetables with towel to remove moisture.

Pesto

Blend all ingredients in high speed blender.
Add to vegetable bowl.
Top with toasted pine nuts and pomegranate seeds

I have to admit, whenever a get a new kitchen toy, I make all the things that I can with it. My newest gadget is the Veggie Bullet. (Not sponsored, just use it and like it). It makes zoodles, and more zoodles quickly, and as you know, zoodle gadgets aren't always easy to use. Using zucchini and yellow squash, I made this Zoodles With Avocado Basil Pesto dish for lunch. The secret to the great flavor in this dish is the Pesto--see if you agree. Vegan, gluten free and dairy free.

Recipe