Avocado Zucchini Noodle with Pesto
This recipe for vegan avocado zucchini noodles with pesto with a gluten free, keto friendly, nutrient dense meal that's high in fibre and healthy fats!
Servings 2 people
Calories 877kcal
Ingredients
- 3 large zucchinis spiralized
- ½ tsp kosher salt
- 2 tsp extra virgin olive oil
Pistachio pesto:
- 1 cup parsley roughly diced
- 3 tbsp shelled pistachios
- 1 clove garlic minced
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- Salt and pepper to taste
Avocado sauce:
- 2 large ripe avocados pitted
- 2 garlic cloves minced
- 1 large lemon juiced
- ½ cup chopped parsley
- ¼ cup chopped chives
- 1 tbsp fresh oregano
- ¼ cup nutritional yeast
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
To serve:
- Black olives sliced
- Chives minced
- Pistachios minced
- Store bought pesto if not making your own
Instructions
- Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.
- After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.
- Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.
- If making the pesto, to a food processor, pulse the parsley, pistachios, garlic, lemon and nutritional yeast. Add in the olive oil and drizzle in the water until it reaches your desired consistency. Season with salt and pepper, to taste. Set aside.
- For the avocado sauce, to a food processor, add the avocados, garlic, lemon, parsley, chives, oregano and nutritional yeast. Once fairly smooth, add the olive oil and puree until smooth. Season with salt and pepper to taste.
- Heat a pan over medium high heat with the 2 teaspoons of oil. Add the zucchini and saute for 2-3 minutes as you toss the zoodles.
- Transfer to the bowl with the avocado sauce and toss until well coated.
- Transfer the zoodles to a serving dish, top with the pistachio pesto (if using), pistachios, olives and chives. Enjoy.
Nutrition
Calories: 877kcal | Carbohydrates: 50g | Protein: 21g | Fat: 74g | Saturated Fat: 10g | Sodium: 650mg | Potassium: 2581mg | Fiber: 26g | Sugar: 13g | Vitamin A: 4990IU | Vitamin C: 169mg | Calcium: 216mg | Iron: 8mg