Avocado Pesto

I love making zoodles (aka zucchini noodles), the idea of twirling that little knob around and seeing how long I can get the noodles without them breaking, and a healthy and low-cal solution to ordinary pasta.  The problem is about an hour after I eat them I’m hungry again.  The solution: a thick, high cal-high [good fat] pesto sauce to accompany my zoodles!

Serves 2-3

2 large zucchinis (spiralized and boiled for about 5 minutes)

1 avocado
3 Tbs olive oil
juice from one lemon
garlic, 2 cloves
a generous handful of fresh basil leaves
1/4 cup chopped raw almonds
sea salt and fresh pepper, to taste

Blend everything in your Vitimix until smooth, slight chunks of almonds are ok.
Spoon a heaping scoop ontop of your noodles and enjoy!


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