Creamy Avocado-Spinach Pesto Zoodles Recipe

INGREDIENTS:

•   1 avocado, halved and pitted
•   3 cups baby spinach
•   2 tablespoons almonds
•   2 garlic cloves
•   Juice of 1 lime
•   ½ teaspoon fine grain sea salt
•   Red pepper flakes (optional)
•   1 cup cherry tomatoes, halved 
•   2 tablespoons olive oil
•   6 medium-large zucchini (or any other pasta you like)

INSTRUCTIONS:

1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
2. If it’s too thick add more water, one tablespoon at a time. 
3. Take a taste and adjust seasoning. Add olive oil and set aside.
4. If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles . If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
5. Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
6. Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

Source:The Iron You

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