Eco-Keto Avocado Pesto Zoodles
⏱ Prep: 15 min🍳 Cook: N/A✅ Ready: 15 min
418
Calories
5g
Net Carbs
4.8g
Protein
42.4g
Fat
⏱ Prep: 15 min🔥 Cook: 0 min⏰ Ready: 15 min
How to Make It
Step 1
With your hands over a bowl, place the zucchini inside a spiralizer; Twist to peel into zoodles. Place the bowl in the fridge to maintain the freshness of the zucchini.
Step 2
Add the avocado, basil leaves, lemon juice, garlic clove, water, and walnuts to a blender’s pitcher. Drizzle in ¼ cup of olive oil, and season with salt and pepper. Blend on high to get a smooth and thick sauce.
Step 3
Take the zucchini bowl out of the fridge, and add the pesto avocado sauce. Toss to coat. Taste and adjust the seasoning if needed.
Step 4
Divide the saucy zoodles into two bowls. Garnish with red pepper flakes and fresh basil leaves. This dish is best served immediately after preparation.
Ingredients
- Zucchini, cooked from fresh – 300 g
- Avocado – 0.5 each
- Basil – 2 tbsp
- Lemon juice – 2 tsp
- Garlic – 1 clove
- Water – 2 tbsp
- Olive oil – 0.25 cup
- Walnuts – 0.25 cup
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp