Zucchini Pasta with Creamy Avocado Pesto

Ingredients

• 1 avocado ripe
•  1 clove garlic
•  ½ cup fresh basil leaves
•  1 Tbsp lemon juice 15 mL
•  2 Tbsp extra virgin olive oil 30 mL
•  Water as needed
•  Salt and pepper to taste
•  2-3 zucchinis spiralized or cut into ¼ inch wide strips

Instructions

Sauce: 

In a food processor, blend avocado, garlic, basil leaves, and lemon juice until smooth, then mix in extra virgin olive oil (optional). Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste. 

Zucchini Noodles: 

Make Zucchini noodles using a spiralizer, Mandolin, or a knife 

Serve: 

Add your sauce to Zucchini noodles and toss well. Best served fresh as the avocados in the sauce may change color.