This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner!
1 ripe avocado
1 clove garlic
½ cup fresh basil leaves
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
Water as needed
Salt and pepper to taste
2-3 zucchini spiralized or cut into ¼ inch wide strips
In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
Add a dash of salt and pepper to taste.
Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.
In large bowl, toss zoodles with sauce, then top with parmesan cheese. You made not need all of the sauce, so add it until you've reached your liking.