Three years into this whole full-time raw food thing and this is still one of my favorite meals. I can’t explain it. It’s always and reliably delicious, filling, and causes zero bloat or indigestion. I love it from the very center of my being. I decided to make it for a raw food potluck I had with the girls and needless to say it was a hit.
I hope you find happiness in your pesto bowl much like I have!

Avocado Herb Pesto with Zoodles

Ingredients

  • 2-3 zucchinis
  • 1 ripe avocado
  • 1 handful each of fresh basil, cilantro, parsley
  • 1/4 cup of truly sundried tomatoes (not in oil), chopped
  • 1 clove garlic
  • 1 lemon, juiced
  • a pinch of sea salt, to taste


Instructions

  • Use a spiral slicer to make noodles out of your zucchini. Sprinkle with a pinch of sea salt and toss to coat. Place on some paper towels and allow the water to drain while you prepare the sauce. I prefer my noodles to drain for a few hours at room temperature.
  • Combine the avocado, herbs, garlic, lemon juice, and a pinch of seat salt in a food processor and process until smooth.
  • Once the noodles are dry and soft, toss with the sauce. Add the sundried tomatoes and toss, once more.
  • SERVE!

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0 Comments

  1. If I've commented twice, I'm sorry – I think the comment monster ate the first one!

    Anyway, this looks like a wonderful, hearty recipe. I LOVE pesto (and zucchini noodles!).

  2. I think you're right, the first one was gobbled right up! I'm so glad you like this, it really is one of my favorite things to make. So delicious. And this pesto is just divine. All the different herbs paired with the creamy avocado is just SO.GOOD!

  3. Hmmm maybe you could give it a try, though I think it will be a distinctly different experience. You can also grate your zucchini but it may make the dish a little wetter, if you don't mind. Let me know how it goes!

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