Creamy Avo Pesto + Zoodles

"I'm Too Hot to Cook"

...Says me every night these past few weeks. Which is good news for you because I've created the perfect recipe that requires no heat, no fuss, no sweat... get it? Haha!

Zoodles (spaghetti-style noodles made from zucchini squash), are a great way to add more veggies IN and scoot processed pasta further OUT of your diet. They're absolutely delicious and can be enjoyed raw or cooked depending on your dish, and in this case, the weather!

Raw foods are cooling and more hydrating to the body which make them perfect to enjoy throughout the summer months. So when you're hot, tired, and don't want to cook, make this recipe in under 10 minutes! (Rachel Ray would be so proud!)

For more information on how to make zucchini noodles, where to buy a spiralizer + a slew of recipes, check out Don't want to invest in a spiralizer yet? You can make this recipe with a julienne peeler too!

This dish is raw, vegan, gluten-free, and every bit delicious!

Creamy Avocado Pesto + Zoodles 

*Serves 2
2 medium zucchinis
1 ripe avocado
1 bunch fresh basil (or 1-cup packed)
2 cloves garlic
1/2 lemon, juiced
1/4 cup water
1 tsp. salt
1 tap. pepper

Wash and peel (if not organic) your zucchinis and spiralize into noodles. Set aside. In your blender, mix the avocado, basil, garlic, water, lemon juice, and salt & pepper all together until smooth.

You want the sauce thick to stick to the noodles, however, you may need to add a teensy more water to get things moving - add water by the Tbsp. to avoid making it runny.

Combine sauce with zoodles and toss to full coat. Dish it out and enjoy!

Posted on August 3, 2015 .