1 tablespoon oil or 2 tablespoons organic butter
2 medium zucchini, prepared into zoodles via spiralizer or thinly sliced
1 avocado
½ cup basil leaves, tightly packed
Juice of ½ lemon or lime
1 clove garlic
¼–⅓ cup extra-virgin olive oil
For zoodles: Heat a large sauté pan over medium heat and add oil or butter. Add raw zoodles and a little water and cook until tender but al dente, stirring occasionally with tongs. (Or you can use a steamer to cook the zoodles.)
For avocado pesto: Place the avocado, basil, lemon juice, and garlic in a food processor or blender and blend until smooth. With the motor running, slowly add the oil.
In a large bowl, thoroughly combine zoodles with the sauce. Delicious! You may never want pasta again!
MAKES 2 TO 4 SERVINGS