Ingredients
- 2 zucchinis (or 3 depending one size), spiralized blade C
- 1/4 teaspoon sea salt for the zoodles
- 1/2 cup pistachio
- 1/4 cup hemp hearts
- 2 garlic clove
- 1/4 teaspoon sea salt
- 2 avocado
- 1/2 cup avocado oil
- cilantro, chopped
- Spiralize your zucchini and toss with sea salt, set aside in a strainer lined with a paper towel.
- Combine the pistachio, hemp hearts, garlic, and sea salt in a food processor.
- Process until finely chopped.
- Add the avocado and avocado oil to the food processor.
- Process until completely combined.
- Pat dry the zoodles with a paper towel.
- Toss the avocado pesto with the zoodles and top with additional pistachio and chopped cilantro.
Tips
Per serving: Calories 316; Fat 27.0g (Sat 5.3g); Protein 6.2g; Carb 19.3g (net carbs 8.4g); Fiber 10.9g; Sodium 535mg
Nutrition Info:
- Serving Size: 2
- Calories: 314
- Sugar: 7g
- Sodium: 615mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Carbohydrates: 21g
- Fiber: 12g
- Protein: 8g
© The Toasted Pine Nut