Avocado Pesto Zoodles | How I Lost 30 Pounds in 90 Days | Nutritarian Recipe

Welcome to all the new healthy-eating subscribers over the last couple weeks! Monday is "healthy recipe day," so we're making my favorite Nutritarian pasta pesto. The idea for avocado pesto came from an Epicurious recipe -- I've modified this considerably to fit my needs and taste though. Pesto sauce is traditionally made from basil, garlic, oil, pine nuts, and Parmesan. The avocado brings the richness of oil, but keeping ingredients to plant-based whole foods. This sauce is also good served warm over pasta (I like Banza chickpea pasta).

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Avocado Pesto Sauce Nutrition (for 1/3 recipe):
230 calories
19g fat
13g carbs
7g protein
Zoodles, tomatoes, feta, etc. are extra.

Ingredients:
1 Ripe avocado
1 Cup packed basil (85g)
1/3 Cup pinenuts (40g)
3-6 Cloves raw garlic (to-taste)
3 TBSP Lemon juice
3 TBSP Nutritional yeast
~1 Cup water (237mL)
Salt & Pepper to taste

1 Cup halved cherry tomatoes (150g)
3 TBSP Feta or additional nutritional yeast
Salt & Pepper to taste

Method:
Combine all ingredients, except basil, in the blender and process until smooth. Hold back some of the water to avoid having the sauce too thin. Adjust with additional water as needed to reach your desired consistency. Once smooth, add in torn basil and blend just until smooth. Over-mixing basil can turn the sauce gray (basil turns gray-ish green if you bruise it by over-processing).

Yield:
The sauce makes 2-3 servings.
You can store leftovers in an air-tight container in the fridge for up to 3 days. The lemon juice in the sauce is enough to prevent the avocado from browning.


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