Take our traditional Pesto recipe and add avocado! This makes a creamy flavor rich sauce for any kind of pasta or veggie noodle.
3 zucchini, spiralized
1 Tablespoon Clearly Organic Olive Oil
For Avocado Pesto:
1 ripe avocado, pitted and mashed
2 cups packed fresh basil leaves
1/3 cup pine nuts or walnuts
3 cloves garlic, minced
1/2 cup fresh grated Romano or Parmesan cheese
1/2 cup Clearly Organic Olive Oil
Salt and freshly ground pepper to taste
Place avocado, basil and nuts into a food processor. Pulse several times, then add garlic and cheese. Pulse several more times and scrape down the sides of the food processor bowl with a spatula. While the food processor is running, slowly add the olive oil in a steady stream. Stop a few times while adding oil to scrape down the side with spatula. Continue running food processor until ingredients are well emulsified. Stir in salt and pepper to taste. Make zucchini noodles using a spiralizer. Heat olive oil in a large skillet over medium heat. Add zucchini noodles. Gently stir noodles while cooking. Cook until softened, about 5 minutes. Stir in avocado pesto mixture, cook until flavor is well combined, about 3 minutes. Top with a jarred sun dried tomato and avocado chunks.