This dish warmed my heart on a rainy day in Minneapolis.

Let me explain my idea of cooking.

pinch of that

shimmy shake of this

a hefty tsp of that

blend 

add more if needed 

if you added too much, re-make it all

It’s a problem when it comes to writing out my blog posts, so bear with me. What is perfectly salted to me may not be for you, and that’s why we experiment, my friends.

I love zucchini! You can do so much with this veggie.

Some benefits of zucchini include: 

---

vitamin a 

potassium

copper

phosphorus 

magnesium

folate 

high omega 3 fatty acids 

zinc

protein

b6, b1, b2

calcium 

 

Do I need to keep going?

You can make noodles, you can freeze it and add it to smoothies, you can add it to basically any dish without overpowering everything. It doesn’t have much flavor, to begin with, so you can add it to just about anything.

I love to make pasta dishes with spiraled zucchini which you can buy at the grocery store or you can spiralize it yourself. Here are some cheap spiralizer’s on Amazon if you need.

Once you mix in my Homemade Avocado Pesto you will have a nutrient dense meal for any day of the week, and you’re going to love it.

Benefits of avocado: 

---

contains more potassium than bananas 

monosaturated fatty acids which are very heart-healthy 

tons of fiber – keeping you fuller for longer

lowers cholesterol 

vitamin k, c, b5, b6, e

folate 

protein 

the fat in avocado helps to absorb nutrients from other plant foods

antioxidants 

Bottom line, eat more avocados.

I’ll stop talking now, enjoy this easy Homemade Avocado Pesto w/ Zucchini Noodles. 

HOMEMADE AVOCADO PESTO + ZUCCHINI NOODLES

---

servings: 3-4

ingredients for pesto: 

• 1/2 ripe avocado
• 5-7 garlic cloves (mine were on the smaller size & I love garlic)
• 1 cup fresh basil or an overflowing handful
• equal parts fresh oregano & cilantro (about 4 or 5 sprigs)
• 1/2 cup olive oil (roughly :))
• a generous pinch of salt & pepper
• 1/2 cup walnuts
• 1/4 cup pine nuts (not necessary to have both nuts, feel free to choose one, just add a little more)
• juice from half of a lemon

directions: 

• combine all ingredients in a high-powered blender or food processor and mix until a smooth texture
• you may need to add more oil or a few tablespoons of water to achieve your desired consistency
• salt and pepper to taste

TIPS // add salt & pepper sparingly and keep adding if you need to. If you add too much right away, you’re kind of screwed.

// remember you can save time and energy by buying the zucchini already spiralized but feel free to do it yourself which is also very easy! Whichever you do, place the zucchini in a paper towel and squeeze the excess water out of it before placing into the pan.

• add a tbsp of oil (I use olive oil) to a large skillet over medium heat
• add zucchini noodles to the skillet and sauté for 3-4 minutes
• then add avocado pesto
• allow the pesto to heat up and coat the zucchini noodles
• once combined add sweet cherry tomatoes for the perfect finish

TIPS // to avoid cheese, add some nutritional yeast on top, a few chopped walnuts and some fresh basil or cilantro if you’d like.

// Chicken can be added to this dish as well. I had leftover pesto and put it in the fridge for up to 4 days. I used it with many different dishes during the week.

i.e. // salad bowls, homemade pesto pizza, w/ rice & chicken, on top of sweet potatoes. It tastes delicious on basically everything.

Don’t be intimidated by my not-so-perfect measurements, you can’t go wrong! Let me know if you try this out, I would love to know how you liked it.

all my love,