This creamy broccoli pesto sauce is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives it a fluffy yet rich texture that’s beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. Leftover pesto also makes a great sauce on Mediterranean Cauliflower Pizza (page 140). For added flavor and texture, garnish with hemp seeds, as seen here, or with Easy Cashew Parmesan (page 223).
Ingredients
NOODLES
3 medium zucchinis (or 3 servings of your favorite noodles)
CREAMY BROCCOLI PESTO
1 cup chopped broccoli (or fresh basil)
1 cup chopped mushrooms
1 avocado
1 garlic clove
1 teaspoon lemon juice
¼ teaspoon onion powder
¼ teaspoon sea salt
Instructions
Peel the zucchinis. Turn the zucchini into noodles by using a spiralizer or a vegetable peeler. (See the Spiralizer section of Gearing Up on page 22
for details.) Set aside.
To make the pesto, place all the pesto ingredients in your blender. Add ¼ cup water. Blend until smooth and creamy.
Dry off the zucchini noodles if they have released any water.
To assemble, in a large bowl, combine the noodles and sauce. Using tongs or 2 forks, toss gently until the sauce is well distributed over the noodles.
Enjoy immediately.
Notes
CREAMY PESTO PASTA (WHOLE RECIPE) Serving Size 3 - Per 221 g (8 oz) suggested serving | Calories 106 | Protein 4 g | Fat 7 g | Carbohydrates 11 g | Dietary Fiber 5 g | Sugars 4 g | Calcium 46 mg | Iron 1 mg | Sodium 219 mg | Vitamin C 55 mg | Riboflavin 0.3 mg | Vitamin B6 0.4 mg | Vitamin K 44 mpg
CREAMY PESTO PASTA (PESTO ONLY) Serving Size 3 - Per 97 g (3 oz) suggested serving | Calories 85 | Protein 3 g | Fat 6 g | Carbohydrates 7 g | Dietary Fiber 4 g | Sugars 1 g | Calcium 26 mg | Iron 0.6 mg | Sodium 209 mg | Vitamin C 33 mg | Vitamin K 39 mcg
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/cook-lively-by-laura-jane-koers/%3C/div%3E