Zucchini Pasta with Avocado Pesto

Category: Main Dishes  


~4-6 large organic zucchini, stem removed

~1 tablespoon coconut oil

~1/2 cup olive oil

~2 garlic cloves

~4 oz organic basil, washed with stems removed

~1 handful of organic spinach

~2 ripe avocados

~Celtic sea salt and pepper to taste

~Pinch of red pepper flakes

~3/4 cup organic cherry tomatoes, cut in half


In a spiralizer or mandolin, shred zucchini into noodles.  In a mini chopper of food processor, place olive oil, garlic, basil, spinach and blend until smooth.  Add avocados, salt and pepper and blend until smooth.

In a large sauce pan, melt coconut oil then add zucchini noodles.  Stir until they have lost some water but not totally flimsy.  Drain from water and place in a serving bowl.  Add avocado pesto, tomatoes, and red pepper flakes to noodles and combine.  Garnish with basil leaves.