½large bunch fresh basilabout 1/3- 1/2 cup chopped or 1.25 oz.
1ripe avocadopitted and skin removed
1-2clovesgarlicdepending on your taste
¼cupextra-virgin olive oil
Ground pepper to taste
¼cupfresh or frozen peas
6-8stalks fresh asparagus
2Tablespoonscrumbled fetaomit if keeping this Vegan
chopped walnuts for toppingoptional
For the Noodles
Use a spiralizer or Julienne peeler to make zucchini noodles (according to device directions).
For the Avocado Pesto
Remove stems from basil. Add basil leaves, avocado, walnuts, lemon juice, garlic, salt and pepper to a food processor; pulse until finely chopped. Add the oil and continue to process (should form a thick paste). Add fresh ground pepper to taste.
For the Vegetables (peas and asparagus)
In a small saucepan, bring enough water to boil to cover vegetables. Add vegetable and cook for 1 minute. Drain and let vegetables cool to room temperature.
Mix zucchini noodles with pesto until all noodles are coated. Top with peas, asparagus, crumbled feta and chopped walnuts.