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.