Avocado Pesto Zoodles

By Kandace Kichler, MD | Cleveland Clinic Florida | West Palm Beach, FL

Mix up your side dishes with this healthy alternative to traditional carbs!

Servings: 5 | Prep Time: 10 | Cook Time: 5

Calories: 180 | Total Fat: 16g | Total Carbs: 8g | Protein: 4g

Ingredients:

2-3 medium sized zucchinis, cleaned (not peeled)

1 ripe avocado, peeled, pitted, and diced

1 c. fresh basil leaves, packed

1⁄3 c. walnuts

3 garlic cloves, chopped

Juice of 1 lemon

2 tbsp. extra-virgin olive oil

Sea salt & pepper to taste

Parmesan cheese, shredded, to taste

Instructions:

1. Use spiralizer to create zoodles, or cut into short, thin strips. Set aside on paper towel to soak up excess water.

2. In a food processor, add avocado, basil leaves, garlic, walnuts, lemon juice, and sea salt & pulse until finely chopped. Add olive oil slowly until creamy.

3. Drizzle additional olive oil in a skillet over medium high heat then add zoodles. Cook for 1 to 2 minutes until tender.

4. Add zoodles to a large bowl and toss with avocado pesto. Season with pepper and a little Parmesan to taste. Serve and enjoy!