This healthy twist on the classic pesto pasta is full of healthy vegetables, but you won't be able to taste a difference. Make fresh noodles out of zucchini and coat them with a pesto sauce made of avocado, basil, and pine nuts. Toss with cherry tomatoes, Parmesan cheese, and a splash of lemon juice for a fresh and healthy meal that tastes great Smart Recipes, Mediterranean Recipes, Chicken Recipes, Recipes Chicken Mediterranean Zucchini Noodles With Avocado Pesto Zucchini Noodles With Avocado Pesto Recipe | RecipeSavants.com PT30M Serves 2 Ingredients: 0.5 Medium Avocado 2 Medium Zucchini 4 Tablespoons Pine Nuts 2 Tablespoons Extra Virgin Olive Oil 0.25 Tablespoon Garlic 2 Teaspoons Lemon Juice 2 Tablespoons Parmesan Cheese 1 Pinch Salt 1 Pinch Black Pepper 0.5 Cup Fresh Basil 0.5 Pound Grilled Chicken Wash zucchini, dry and trim ends. Make noodles out of zucchini using a spiralized peeler. Wrap it in a paper towel and squeeze gently to remove any moisture. Bring a skillet of water to boil. Add zucchini and cook for about 5-7 minute until tender. Drain and set aside. Combine the avocado, basil, garlic and 2 tablespoons pine nuts in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Add the lemon juice and Parmesan cheese and pulse until blended. Season with salt and pepper. Mix zucchini noodles with avocado pesto until all zucchini noodles are coated. Transfer to serving plate and garnish with cherry tomatoes, grilled chicken and remaining 2 tablespoons nuts.

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