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- Raw Avocado Pesto Zucchini Noodles
Raw Avocado Pesto Zucchini Noodles
Appropriate for anti-inflammatory diet. Avocado provides healthy fats, and other ingredients are nutrient-rich and free from common inflammatory triggers.
Adapted from Simply Quinoa
- Anti-inflammatory
- Celiac
- Hashimoto's
- Low-FODMAP
- GERD
- Dairy-free
- Diabetes
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Crohn’s and colitis
- IBS
- High-fibre
- Vegetarian
- Vegan
- Low-carb
- Paleo
- Eczema
Ingredients
- 3 - 4 medium zucchinis
- 2 avocados
- Sea salt + red pepper flakes to taste
- 1/4 cup hemp seeds (or pine nuts)
- Juice of 1 lemon
- 3 - 4 cloves garlic
- 2 cups fresh basil
Method
- Spiralize the zucchinis and break/cut the noodles into smaller strands. Put them in a large bowl and set aside.
- Add remaining ingredients to a food processor and blend on high until smooth and creamy. Pour pesto over zucchini noodles and toss to combine.
- Serve immediately or store in the fridge until ready to serve.
- Enjoy with a sprinkling more of hemp seeds and/or nutritional yeast and enjoy!
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Make this fit your whole family
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Low-FODMAP recipes, GERD recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, High-fibre recipes, Vegetarian recipes, Vegan recipes, Low-carb recipes, Paleo recipes, Eczema recipes.