Yesterday I made some extra creamy super delicious avocado-spinach pesto and served it over zoodles.
It was so good, I could not not share with you guys.
It’s so easy too. You’ll make the pesto by adding avocado, baby spinach, raw almonds, garlic, lime juice, sea salt, and chili flakes to a food processor. Then, you’ll process until you have a silky-smooth and creamy pesto sauce.
Said and done.
I love the bright green color of this sauce — it’s greener than green leaf. It looks healthy. It is super healthy.
The pesto is chock full of micronutrients thanks to the avocado, spinach, and almonds. The avocado is rich and creamy and it takes the place that cheese has in pesto.
This means that this pesto is completely vegan; and if served over zoodles it’s a gluten-free + grain-free.
So let’s say you’re going to try being vegan and gluten-free for a week, well this recipe would be just perfect.
It was so good, I could not not share with you guys.
It’s so easy too. You’ll make the pesto by adding avocado, baby spinach, raw almonds, garlic, lime juice, sea salt, and chili flakes to a food processor. Then, you’ll process until you have a silky-smooth and creamy pesto sauce.
Said and done.
I love the bright green color of this sauce — it’s greener than green leaf. It looks healthy. It is super healthy.
The pesto is chock full of micronutrients thanks to the avocado, spinach, and almonds. The avocado is rich and creamy and it takes the place that cheese has in pesto.
This means that this pesto is completely vegan; and if served over zoodles it’s a gluten-free + grain-free.
So let’s say you’re going to try being vegan and gluten-free for a week, well this recipe would be just perfect.
Creamy Avocado-Spinach Pesto Zoodles
Ingredients
Serves 4
1 avocado, halved and pitted
3 cups baby spinach
2 tablespoons almonds
2 garlic cloves
Juice of 1 lime
½ teaspoon fine grain sea salt
Red pepper flakes (optional)
1 cup cherry tomatoes, halved
2 tablespoons olive oil
6 medium-large zucchini (or any other pasta you like)
Directions
Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time.
Take a taste and adjust seasoning. Add olive oil and set aside.
6 medium-large zucchini (or any other pasta you like)
Directions
Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time.
Take a taste and adjust seasoning. Add olive oil and set aside.
If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!
Nutrition facts
One serving yields 184 calories, 16 grams of fat, 10 grams of carbs, 4 grams of protein.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!
Nutrition facts
One serving yields 184 calories, 16 grams of fat, 10 grams of carbs, 4 grams of protein.