raw zucchini noodles with avocado pesto

Pasta is one of my favorite meals of all time. But what I enjoy even more is cold pasta as leftovers. So, this raw dish is my ideal meal. I knew I had wanted to make this dish ever since my two beautiful friends got me this Spiralizer as an engagement gift. A tool that turns vegetables into spaghetti? Genius!  These raw zucchini noodles are the full package. Namely, they are extremely healthy. For example, they are good for heart health, teeth and bones, aids in weight loss and they even help diminish puffiness under the eyes. At restaurants, pesto usually has parmesan in it. My version, however, is plant based and made with an avocado base. ummm...yes, please! Avocados are just so rich and wildly nutritious. Avocados are life! They are filled with the mineral potassium which many people are lacking. They have heaps of healthy fats that will make your nails grow strong and your hair grow long. The fat will also help you absorb fat soluble vitamins and nutrients like Vitamin A, D, E and K, along with many antioxidants, so you are able to get the most out of your food.

I N G R E D I E N T S

2 zucchinis (I used 4 mini)
1 avocado
1 handful of basil
1 handful of spinach
1/2 cup of pine nuts
Sundried Tomatoes, roughly chopped
1 Lemon, juiced
a dash of salt and pepper

S T E P S

Spiralize the zucchini or cut it into thin strips. That's it. Pasta is done!
For the pesto, scoop the avocado out of the skin and mix it with the basil, spinach, pine nuts, lemon juice and a dash of salt and pepper
Once completely blended and smooth, mix the pesto in with the noodles
When the noodles are completely covered with sauce, sprinkle the sundried tomatoes on top