Raw Zucchini Noodles with Avocado Pesto
A fresh and creamy twist on pasta, this raw vegan zucchini noodle dish is light yet satisfying, made with a delicious avocado pesto sauce.
Equipment
- Spiralizer
- Blender
Ingredients
- 2 zucchinis, spiralized
- 1 ripe avocado
- 1/4 cup fresh basil
- 1 tbsp lemon juice
- 1 clove garlic minced
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Blend avocado, basil, lemon juice, garlic, olive oil, salt, and pepper until smooth.
- Toss the zucchini noodles with the avocado pesto until evenly coated.
- Serve immediately and enjoy a fresh, healthy raw vegan meal!
Notes
For extra crunch, add cherry tomatoes, hemp seeds, or crushed walnuts as toppings. This dish is best enjoyed fresh but can be stored in an airtight container for up to 24 hours.