Hello my sweet friends, how is your Thursday going so far? Yesterday I had my dental bridge removed, which was the first step of my dental implant procedure, and I’m a bit sore today. Since the Novocaine didn’t wear off until 7pm I decided to stick to a softer dinner to make it easier on my jaw (…and so that I didn’t accidentally chomp down on my tongue! Yes, I was that numb).
Usually on Thursday we start running low on our grocery supplies and I have to make a trip to the store to get us through until the farmers market on Saturday. Fortunately I had all the ingredients I needed to make zoodles with an avocado basil sauce.
Zoodles with an Avocado Basil Pesto Sauce
After I spiralize the zucchini I lay it out on paper towels to pull out any excess moisture. Then depending on if I want it cold (like a salad) or hot (like a stirfry) I’ll either add the avocado basil pesto sauce right too it and enjoy, or I’ll throw it in a hot pan for a couple minutes. Both ways are delicious!
Avocado Basil Pesto
- 1 avocado
- 3 tablespoons of dried basil
- 1/4 cup cashews (only because I was out of pine nuts)
- 3 cloves of garlic
- juice of 1 lemon
- 2 tablespoons of olive oil
- salt and pepper to taste
Blend all in blender and pour over zoodles.
You can totally get creative with this and add pine nuts, chicken, fresh basil, you name it!
This recipe is gluten free, dairy free, vegan, paleo, keto, and whole 30 approved!
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2 Comments
I have been LOVIN’ me some zoodles lately! I made this recipe last night and it was a hit! We ate it cold, like a salad, and I topped it with pine nuts and crispy chicken.
That sounds great!!