Creamy Vegan Avocado-Spinach Pesto Zoodles

Ingredients Serves 4

• 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 extra virgin olive oil

• 6 medium-large zucchini

Directions

1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor or blender.

2. Blend for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy. If it’s too thick add more water. Take a taste and adjust seasoning. Add olive oil and set aside.

3. "Patsa"

4. 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. You can cook them in boiling water for 2 minutes or on the stove on low heat for 3-4 minutes. Transfer "zoodles "to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

6. Feel free to top with additional vegan toppings such as organic edamame