A lightened-up version of classic basil pesto sauce with zucchini noodles (zoodles) and pine nuts. Avocado makes it nice and creamy, and there is no oil added!
Although pesto sauce is usually packed with healthy fats, I still thought this lightened up version would be a great alternative as it doesn’t have any added oil. I know, I know – healthy fats don’t make you fat, but it’s still nice to have the option of a lightened up version so that I can consume healthy fats in other ways in a given day. Besides, I love that the avocado gives it a super creamier base and adds a bit of fiber, too!
Other Ways to Enjoy Pesto
- Spread over pizza and top with your favorite toppings
- Mix into salad dressing
- Toss with veggies
- Drizzle over eggs
- Mix it into dips
- Spread on a sandwich
*Pesto recipe from Ambitious Kitchen.
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Zoodles with Avocado Basil Pesto and Pine Nuts
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Loading...A lightened-up version of classic basil pesto sauce with zucchini noodles (zoodles) and pine nuts. Avocado makes it nice and creamy, and there is no oil added!
Ingredients
- Zoodles
- 2 medium zucchini, spiraled
- Avocado Basil Pesto
- 1 cup packed fresh basil leaves
- 1/2 cup spinach
- 1/2 large ripe avocado
- 2 cloves garlic
- 2 tablespoons pine nuts
- 1 tablespoon fresh lemon juice
- 3 tablespoons water, plus more if necessary
- 1/4 cup grated parmesan cheese
- sea salt, to taste
Instructions
Add basil, avocado, garlic, pine nuts and lemon juice into a food processor and pulse for 20 seconds or until basil is chopped.
Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency.
Add the cheese, pulsing only for a few seconds to incorporate.
Store in an airtight container or sealed mason jar and refrigerate for up to 4 days.
You can also freeze it for several months.
Nutrition
-
87 Calories
-
4g Carbohydrates
-
5mg Cholesterol
-
7g Fat
-
1g Fiber
-
3g Protein
-
2g Saturated fat
-
555mg Sodium
Notes
*Nutrition info is for 1/4 cup of pesto sauce
