Happy Meatfree Monday all! After recently being introduced to zucchini noodles by a friend, I am hooked! For the record, I have tried spagetti squash and maybe I didn’t make them right, but I wasn’t sold, however these zoodles, were just as satisfying as pasta without the fullness and calories. I am waiting for my Veggetti to come for perfect noodle style strands, but in the meantime used a regular peeler for this recipe and it was delicious!
Topped these raw noodles with a delicious, creamy, avocado pesto recipe that I altered after some Instagram inspiration. Super easy and only 7 ingredients, that’s it!
This week I am trying my skills at a video vs traditional recipe.
For those who still like a traditional recipe:
1 small avocado
1/2 a lemon
1 clove of garlic
2 Tablespoons of nutritional yeast
2 Tablespoons of olive oil
Salt to taste
Combine all ingredients in a food processor and blend.
Stop occasionally to scoop down the sides.
Serve of zucchini noodles or as a dip.
Thoughts and feedback always appreciated and welcome!
Special thanks to The Head and The Heart for the music, totally obsessed since seeing them at the Hollywood Bowl this summer!