I had just trimmed my basil plants, and was out of spinach, which I usually use to make pesto. I stumbled on this recipe in AR and really hit the jackpot. I am new to cooking with avocado and was amazed at the perfect texture it gave the pesto. The avocado gave it a nutty taste without having to actually used pine-nuts.
The only change I made was I sauteed the shrimp and additional garlic in a few tablespoons of butter instead of adding the shrimp to the boiling penne. Then tossed in the drained pasta, pesto, Romano and a splash of leftover heavy cream and warmed it through. Easy, delicious, and aromatic.
ZUCCHINI NODLES WITH CREAMY AVOCADO PESTO
2 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2 Tbsp lemon juice
1/2 tsp. sea salt
1/4 cup olive oil
Cracked black pepper, to taste
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!