Zoodles With Avocado Pesto


Transform zucchini into noodles or “zoodles” and combine them with this gluten-free, allergy-friendly pest. It’s packed with nutrient dense ingredients and turns this dish into a delicious, creamy entree. For added protein, stir a can of rinsed garbanzo beans into the pesto before tossing with the zoodles.


4 medium zucchini

1/2 cup raw unsalted pumpkin seeds, or sunflower seeds

3 cloves chopped garlic

2 tbsp gluten free tamari or soy sauce

1/4 cup lemon juice

2 cups chopped kale

1/2 cup fresh parsley

1/4 cup fresh basil

1 ripe avocado, peeled, pit removed

1/4 cup olive oil

1/2 tsp sea salt

1/4 tsp ground pepper

2 cup cherry tomatoes, sliced


Spiralize zucchini to transform them into strands of zoodles. Cut the zoodles into shorter lengths.

Gently cook them in a pan with a little olive oil over medium heat for 2 minutes.

In a food processor or blender, combine seeds, garlic, tamari and lemon juice and blend until pureed.

Add kale, parsley and basil. Pulse until blended. Add avocado and 1/4 cup olive oil and puree until smooth. Season to taste with salt and pepper.

Toss zoodles with pesto. Fold in cherry tomatoes and serve.

Serves 4

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