Avocado Pesto Zoodles

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Avocado Pesto Zoodles (Vegan, GF)

Such an easy and flavorful dinner (or lunch). I love making a big batch for the week!

Ingredients for Zoodles: 

- 4 organic zucchinis

- 1/2 chopped organic onion

- 1 package of chopped organic white mushroom (or mushroom of your choice)

- 1 tbsp of organic avocado oil

- 1 finely chopped organic garlic clove

- 2 tsp of organic Italian seasoning

- Himalayan Salt & Pepper to taste

- 2 tsp of nutritional yeast to sprinkle on top (tastes like parm. cheese. I use Bragg )

Ingredients for Avocado Pesto:

- 4 cups of basil

- 1 organic avocado 

- 1/4 cup of organic toasted pine nuts

- 2 tbsp of organic unrefined olive oil

- 1 tbsp of nutritional yeast

- 1 chopped organic garlic clove

- Himalayan Salt & Pepper to taste

Pesto Instructions:

Preheat oven to 350 and toast pine nuts on a baking sheet for about 6 minutes. In the food processor, add toasted pine nuts, basil, avocado, lemon juice, 1 small clove of garlic, nutritional yeast, salt and pepper to taste.

Process everything together until blended but still chunky. Then slowly add in olive oil until a yummy, creamy consistency. Set aside to make zoodles.

Zoodle Instructions:

Spiralize zoodles into a big bowl and set aside. 

Grab a big pan and coat with avocado oil. Turn stove onto medium heat. Add onions, mushrooms, and garlic. Let them cook for 4 minutes and then add in the zoodles. Add in Italian seasoning, salt & pepper to taste. Cook (stir here and there) for about 8 minutes, or until everything is soft (or less time if you like it al dente). 

Mix pesto in with the zoodles. Add more pesto, chopped basil, nutritional yeast and extra pine nuts on top and dig in!