This dish is so easy to make & so delicious, you would look forward to making it again ! Great for the immune system too because of the garlic, lemon & basil’s powerful natural antimicrobial effects. Avocado is also naturally rich in potassium which is very beneficial for the heart & blood pressure, only to mention a few. Yields about 4 regular servings.
?RECIPE
? Ingredients:
FOR THE PESTO
▪︎ 2 cups fresh basil , tightly packed (you may replace with dark greens of your choice like parsley, cilantro etc for different flavor(
▪︎ 1 cup almond, cashew or any nut milk, unsweetened
▪︎ 4 Tablespoons fresh lemon juice (about 2 lemons) you may add some more for increased tanginess
▪︎ 4 cloves garlic
▪︎ 3 medium ripe avocado
▪︎ Himalayan salt to taste, start with 1/2 tsp then adjust
▪︎ few ripe tomatoes, diced
FOR THE ZOODLES
▪︎ 2 medium zucchini
▪︎ freshly cooked pasta good for 3 servings
? Instructions:
▪︎ Using a spiralizer, turn your zucchini into zoodles.
▪︎ Sprinkle some salt to the zoodles or spiralized zucchini. This draws the water from the inside out so it makes the zoodles firm.
▪︎ Blend the above ingredients except for the tomatoes, to a blender or food processor, and process until broken down and relatively smooth.
▪︎ Serve over your favorite pasta or veggies. I used combination of pasta & zucchini noodles here. Add diced tomatoes on top.
▪︎ This recipe makes enough sauce for 1 pound of pasta. You may freeze the remaining sauce and thaw for few hours before using. Enjoy !
