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Avocado Pesto with Zucchini Noodles |  Vegetable Day

Makes 4 servings - uses 10 oz of your daily vegetable allowance per serving

  • 4 medium zucchini
  • 1/4 tsp salt

  • 2 avocado
  • 1/4 c. basil leaves (about 15 leaves)
  • 3-4 cloves garlic
  • 2 T. vegetable broth
  • 1 T. lime juice
  • salt
  • pepper to taste
      To make noodles:
    • Use spiralizer (such as Veggetti) to make your noodles.
    • Weigh them and then put them in a strainer with a little salt to sweat them.
    • After 20 minutes or so, use paper towels wring out the excess liquid.
    • Set noodles aside.

      To make sauce:
    • Place all ingredients in food processor and process until smooth. I like my sauce on the thicker side; add more broth if desired.

    Bring it all together:
  • Spray a pan with a little cooking spray.
  • Cook noodles on medium heat for 2-3 minutes.
  • Add as much sauce as you like and cook an additional 2 minutes. Serve!

  • NOTE: Depending on how 'saucy' you like your noodles, this recipe may make enough sauce for another round of noodles. It freezes well.
    I have also started by adding a few cherry tomatoes to the pan, then cooking noodles and adding sauce.

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