Zucchini Pasta with Creamy Avocado Pesto
Zucchini Pasta with Creamy Avocado Pesto
Ingredients
- 1 Zucchini
- 1/2 Ripe Avocado
- 1/4-1/2 Lemon Juice of
- 1 Garlic Clove
- Pine Nuts or Walnuts, or Pistachio Nuts, or Cashew nuts
- 1 TBSP Apple Cider Vinegar &/or Balsamic Vinegar
- 1 Kale Leaf or Tuscan Cabbage, stalk removed
- Fresh herbs like Basil or Coriander or Italian Flat-leaf Parsley or Mint
- 2 Cherry Tomatoes or Sundried tomatoes optional, to garnish
Instructions
- Use a Spiral Slicer, Julienne peeler, or a Vegetable peeler to turn zucchini into "pasta"
- Blend all other ingredients except tomatoes in a blender (or mash up & mix with a fork)
- Add water or more lemon juice if you would like it runnier
- Serve & Eat
Notes
Notes:
Variations;
Other vegetables you can use instead of Zucchini are Carrots, Cucumber, Sweet Potato, Daikon Radish, or Butternut Pumpkin (aka Butternut Squash).
Optional - you can warm through the zucchini by sauteing or steaming if you prefer it heated
Black Ground Pepper is also nice, although I like to stay away from adding salt or pepper automatically to my dishes thesedays, but for a variation, I might add them sometimes.
Optional - serve on a bed of rocket, spinach, or mixed salad
Variations;
Other vegetables you can use instead of Zucchini are Carrots, Cucumber, Sweet Potato, Daikon Radish, or Butternut Pumpkin (aka Butternut Squash).
Optional - you can warm through the zucchini by sauteing or steaming if you prefer it heated
Black Ground Pepper is also nice, although I like to stay away from adding salt or pepper automatically to my dishes thesedays, but for a variation, I might add them sometimes.
Optional - serve on a bed of rocket, spinach, or mixed salad