Avocado Herb Pesto With Zoodles [Vegan, Gluten-Free]
Three years into this whole full-time raw food thing and this is still one of my favorite meals. I can't explain it. It's always and reliably delicious, filling, and causes zero bloat or indigestion. I love it from the very center of my being. I decided to make it for... Read More
Ingredients You Need for Avocado Herb Pesto With Zoodles [Vegan, Gluten-Free]
How to Prepare Avocado Herb Pesto With Zoodles [Vegan, Gluten-Free]
- Use a spiral slicer to make noodles out of your zucchini. Sprinkle with a pinch of sea salt and toss to coat. Place on some paper towels and allow the water to drain while you prepare the sauce. I prefer my noodles to drain for a few hours at room temperature.
- Combine the avocado, herbs, garlic, lemon juice, and a pinch of seat salt in a food processor and process until smooth.
- Once the noodles are dry and soft, toss with the sauce. Add the sundried tomatoes and toss, once more.
- SERVE!





I love the simplicity of avocado cream sauces – and this one sounds ultra good with sundried tomatoes! What an awesome way to keep it raw but add some extra zing!