Zucchini Pasta with Basil Avocado Pesto
 
Prep time
Total time
 
Fresh produce and sweet basil make this nutritious pasta dish perfect for summer! Vegan, GF, oil-free, raw.
Author:
Recipe type: Entree
Cuisine: Raw Vegan
Serves: 2
Ingredients
  • 1-2 zucchini, spiralized into noodles
  • ¼ cup pistachios
  • Large handful fresh basil leaves
  • Juice of 1 lemon
  • 1 small avocado
  • ¼ tsp. sea salt, plus more to taste
  • Black pepper
  • 1 ear of corn, uncooked
  • Handful grape or cherry tomatoes, cut in half
  • Optional: large pinch micro greens, fresh basil for garnish
Instructions
  1. Place zucchini noodles in a large bowl.
  2. Process pistachios, basil, lemon juice, avocado, salt, and pepper in a food processor until fairly smooth, scraping sides as necessary.
  3. Add basil pesto to bowl with noodles a few Tablespoons at a time until desired amount of sauciness is reached.
  4. Divide pasta between two plates and add tomato halves, corn kernels, micro greens, and fresh basil leaves if desired. Sprinkle with more sea salt and pepper and serve!
Notes
The basil pesto will last in the fridge 1-2 days, but is best when used the day of.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/07/12/zucchini-pasta-basil-avocado-pesto/