{Recipe Files}: Zoodles with Avocado Pesto

This will not be the last time you hear the word 'zoodle' around here, or see a picture of those green strands of deliciousness!

As promised, I'm bringing you one of the zoodle recipes I found online and made a few weeks ago--the best part is, it comes together in a matter of minutes!

What You Need:

-3 medium zucchini

-2 cups fresh basil leaves

-1/3 pine nuts (toasted: optional)

-1 avocado

-2 cloves garlic, minced (or 1 tsp from jar)

-1 lemon (juice)

-sea salt to taste

-1 can chickpeas, drained

-sun-dried tomatoes (original recipe says for garnish. I added about 5-6 Tablespoons of julienne cut sun-dried tomatoes from the jar and highly recommend)

What You Do:

1. Use your spiralizer and zoodle-ize (yeah I made that up) your noodles into a large bowl.

(If you've never done this before, just cut off the end of the zucchini and spin it around in your spiralizer)

2. In a food processor (thank you, wedding gift!), combine the basil leaves, pine nuts (mine were not toasted), avocado, garlic, lemon juice, and sea salt. Pulse/process until it's smooth. 

Taste test it and add any additional things you may need to get it to taste how you'd like.

3. Toss the pesto with your zoodles. Add in the chickpeas and sun-dried tomatoes, and toss.

Voila! Simple, easy and tasty!

*I sprinkled a little bit of Parmesan cheese on top of mine, because....cheese. It was delicious :)*

I will warn you, that this makes enough for leftovers, and leftovers were good, BUT since it's avocado based, it turned color a little over night, and the zoodles were a little less crisp, so it didn't look as appetizing the next day. It still TASTED good, but upon first glance wasn't the most appealing to look at. Just be forewarned.

Stay tuned for my next zoodle recipe, which was even better than this one!

Check out some more of my recipes on my Recipes Page