Zucchini Noodles with Avocado Basil Pesto

June 23, 2015


 
Happy SUMMER!  Although I've been in summer mode for the past few weeks, I can't believe it's officially here.  Summer solstice, which was Sunday, is one of my favorite days of the year because we get the most sunlight and I make sure to spend the entire day outside. :)

 

I also picked up these organic gems on Sunday from my local farmer and I couldn’t wait to get home and whip out my spiralizer to make zucchini noodles. 

 

 

 

The pesto I made is so easy, delicious and nut free.  It's also a perfect dish for lunch or dinner when it’s really hot and you don’t want to use your stove!

 

Best part..all you need is 5 ingredients.

 

For the zucchini, I use a spiralizer to make the noodles or "zoodles".  If you don’t have one, you can shave the zucchini into strands with a vegetable peeler.  I don't cook the zucchini after I make my zoodles but you can lightly saute them for a few minutes if you want to.  Raw is best to make sure you get the abundance of vitamins and minerals, which you lose when you heat most vegetables. 

 

 

 

 

 

Just in case you're wondering what the many benefits of zucchini are…

 

  • Rich source of antioxidants, Vitamins A + C

  • High in fiber

  • Helps to lower bad cholesterol

  • High in magnesium and zinc

  • Aids in lowering blood pressure due to the potassium and magnesium content

  • Can help develop the cells of your eyes and improve your vision

  • Contains the essential nutrient and trace mineral manganese, which helps to metabolize proteins and carbohydrates and aids in collagen formation keeping your skin healthy and glowing

  • Hydrates your skin due to its high water content

 

Add zucchini into your meals more…

 

  • Use zucchini for your breads or cupcakes (1 cup grated into the batter)

  • Stir fry or saute

  • Zucchini chips

  • Use raw in salads

 

 

 

 

RECIPE

 

 

Ingredients:

 

  • ½ one large RIPE avocado or 1 small

  • ½ cup fresh basil, chopped

  • 1 clove of garlic, minced

  • Juice from 1 lemon

  • 1 zucchini (organic is best)

  • 1/4 tsp sea salt

  • nutritional yeast, optional

 

Directions:

 

Make the zoodles with your spiralizer or vegetable peeler.

 

For the sauce:

Add all of the ingredients into a food processor or heavy duty blender until mixed together well (if it’s a little chunky, that’s ok!).   Combine sauce with the zoodles and mix until completely incorporated and zoodles soften.  Top with some nutritional yeast or fresh basil and ENJOY!!

 

 

 

 

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