zoodles with avocado-kale pesto {vegan, gf}

Zoodles! Zucchini noodles are an excellent base for gluten-free pasta dishes, inventive salads, and healthy one-bowl-wonders. If you don't have a spiralizer, you can also buy zucchini noodles at most grocery stores in the prepared vegetable section by the produce.
​Here is a quick pesto recipe to pair with zoodles for an easy dinner. It's also great for spreading on a sandwich, toast, or tofu. Toss with quinoa, tomatoes, and cucumbers for a simple salad. The recipe doesn't call for cheese, but feel free to add if you wish! 

What you'll need:

Any amount of spiralized zucchini 

Avocado-Kale Pesto {approx. 2 servings}
1/2 avocado 
3 tbsp olive oil
6-8 fresh basil leaves
small handful of baby kale 

optional:
1 cloves garlic 
1 tbsp pine nutes


What you'll need to do:

1. Toss all ingredients in a food processor or high speed blender. Blend until you get a smooth, paste consistency. Add more olive oil if needed.
2. Lightly sauté zucchini noodles a large skillet, until slightly tender {should only take abut 5-7 minutes, they cook fast}.
3. Toss zoodles with pesto until evenly coated.  

Serve warm or chilled. Delicious with fresh tomato, pine nuts, or my lentil balls. 

In health,

​Molly