Zoodles with Avocado PestoRecipe
The luscious avocado pesto sauce on this vegetarian meal adds some extra heart healthy benefits, as avocados are high in monounsaturated fats which lower bad cholesterol, and also have an anti-inflammatory effect that helps reduce the chronic inflammation that causes hardening of arteries.
Number of Servings: 4
- 1 small garlic clove
- 1 large handful fresh basil leaves
- 1/2 cup of baby spinach (raw)
- 1 tablespoon pine nuts, toasted
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 medium ripe avocados, pitted
- ¼ teaspoon fine grain sea salt
- Ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 tablespoon Parmesan cheese
- 6 medium-large zucchini
To Make Pesto:
In a food processor, combine garlic, basil, spinach, and pine nuts. Pulse to mince. Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If needed, add water, one tablespoon at a time. Taste and adjust seasoning.
To Create “Zoodles” (zucchini noodles):
Use a spiralizer, or a vegetable peeler to peel long, thin strips of zucchini. Place the zoodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Or, cook them in boiling water for 2 minutes and drain.
Transfer zoodles to a large serving bowl. Add pesto and cherry tomatoes and mix well. Top with Parmesan cheese. For best taste, serve immediately.
Note: Leftover pesto can be stored in the refrigerator in an airtight container for up to one day.
Per Serving Size: 270 calories 270, 20g total fat, 2.5g saturated fat, 21g carbohydrates, 6g protein, 270mg sodium, 11g fiber
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