Pesto zucchini noodles with a secret high protein ingredient! This is the perfect summer recipe as it starts getting too hot outside to cook. Blend up all the sauce ingredients in a food processor and pour over zucchini noodles for a quick and easy no cook recipe! I added tofu to this pesto sauce recipe to add protein and make it a more balanced meal. The avocado pesto sauce would also be good as a dressing, sandwich spread or in a cold pasta salad!
For the zucchini noodles I like to use a julienne peeler because I think its quicker and easier than taking out my spiralizer then having to clean it. You will need 3-4 zucchinis spiralized for the amount of sauce the recipe makes. Blend up the sauce ingredients in a food processor or high powered blender then toss in the sauce with the zucchini noodles. For toppings I added some dairy free parmesan cheese, diced tomatoes and my recipe for no cook plant chorizo crumbles. It makes a delicious filling, balanced meal!
INGREDIENTS
- 1 medium to large sized avocado,
- 1/4 block of soft tofu
- 2 tbsp nutritional yeast
- 1 lemon juiced plus the zest
- 2 cloves garlic minced
- 1/4 tsp salt or more to taste
- 1 cup packed basil
INSTRUCTIONS
- 1. Add the avocado, tofu, nutritional yeast, lemon, garlic and salt to a food processor or blender and blend until smooth. Add in the basil and blend again til you get the consistency you like. Serve with raw zucchini noodles, as a dip or dressing, or on a cold pasta salad.
Avocado Protein Pesto Sauce
Equipment
- Food processor
Ingredients
- 1 large avocado
- 1/4 block of soft tofu
- 2 tbsp nutritional yeast
- 1 lemon juiced plus the zest
- 2 cloves garlic minced
- 1/4 tsp salt or to taste
- 1 cup packed basil
Instructions
- 1. Add the avocado, tofu, nutritional yeast, lemon, garlic and salt to a food processor or blender and blend until smooth. Add in the basil and blend again til you get the consistency you like. Serve with raw zucchini noodles, as a dip or dressing, or on a cold pasta salad.
