Recipe: Avocado pesto with zoodles and cherry tomatoes

Avocado pesto is a creamy, dairy-free alternative to a typical pesto. It comes together in a few minutes, can last in the freezer for later use and be used on many things like chicken or pizza.

Serves 6

Ingredients

• 3-4 medium or about 2 large avocados, pitted and mashed
• 2 tablespoons lemon juice
• ¾ - 1 cup water, more as needed
• 2-4 cloves of garlic, minced
• 1 package (3 ounces) of fresh basil leaves, about 2 cups
• ¼ teaspoon salt
• 6 zucchinis
• 24 cherry tomatoes whole, sliced in half or quartered

Directions

In a food processor or blender, combine avocado, lemon juice and water until smooth. Stopping to scrape down the sides as needed. Add minced garlic and basil and puree until smooth. This should take a few minutes to get a smooth texture. Add salt to taste. If needed, add more water and blend to create a thinner consistency.

Thinly slice or use a veggie noodle tool to make zucchini noodles. Place “zoodles” in a bowl and top with avocado pesto and cherry tomatoes.

Additional toppings such as diced celery, carrots, sauteed onions, bell peppers, nuts, cheese or proteins (beans, tofu, tempeh, chicken or fish) can be added as desired.

Pesto can be frozen for later use.

Additional uses for the pesto:

• As a spread on sandwiches or on crostini topped with sliced tomatoes.
• As a dip with hors d’oeuvres such as veggies, pita chips, etc.
• As a dressing over mixed greens, in tuna or chicken salad, on pasta salad, over rice or risotto.
• As a sauce on pizza or over baked chicken, fish, tofu, tempeh, etc.
• Dollop on your favorite soup e.g., tomato bisque.

Nutrition Facts (per serving):

80 calories, 7g fat (1g saturated fat), 5mg sodium, 5g carbohydrates, 2g protein, 0g sugar, 3g fiber

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.