AVOCADO-PISTACHIO PESTO “ZOODLES” 

Makes 4 servings (about 1 cup each) 

The zucchini noodles in this recipe are a lighter, fresher alternative to traditional pasta noodles. Avocado-pistachio pesto is full of flavor and packed with antioxidants and heart healthy fats. Enjoy this meal warm, then eat the leftovers (make extra!) as a cold “zoodle” salad.  

2 pounds zucchini 

1/3 cup pistachios, shell removed 

1 medium avocado, cubed 

2 cloves garlic, minced  

2 cups fresh basil 

2 tablespoons lemon juice 

1/2 teaspoon salt, divided  

4-1/2 tablespoons olive oil 

Black pepper, to taste 

Use a spiralizer or vegetable peeler to cut zucchini and into noodles. Season with ¼ teaspoon salt and black pepper. 

Place pistachio, avocado, garlic, basil, lemon juice, and remaining salt into a food processor. Pulse to chop. With the processor running, slowly drizzle in 4 tablespoons olive oil and blend until smooth. Set aside. 

Heat remaining olive oil in a skillet. Add spirals and cook until tender, about 3-5 minutes. Remove skillet from heat and stir in pesto.