Avocado Pesto Noodles

Preparation: 22 min

Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel lined baking sheet, sprinkle with ½ teaspoon salt. This will help the water in the noodle to release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of noodles.

In a food processor, combine peeled and cored avocado, almonds, fresh basil, olive oil, lemon juice and 3/4 cup grated parm.

Pulse until creamy and combined well.

Heat a large saute pan over medium-high heat. Add oil until shimmering and saute noodles very briefly until they are no longer raw but still crunchy.

In a large bowl toss the pesto with the noodles until combined. Top with extra grated parm cheese and serve!

lowcarb lunch dinner