Zucchini Noodles with Avo Pesto — Summer

If you grew up in the 80s, Zoodles referred to a canned tomato pasta dish with zoo animal shaped noodles.  Nowadays, it has a whole new meaning.  Most people referring to Zoodles are talking about spiralized zucchini in long noodle-like strands.  I finally broke down and purchased a Paderno spiralizer and I have been off to the races ever since.  So far I have only managed to spiralize zucchini, but a quick internet search shows me there are many more options!  Zoodles are a great grain free and gluten free pasta alternative.  They taste great, and hold up well to cooking and sauces.  I like them best raw or slightly sautéed in extra virgin olive oil.  They are a great way to indulge in the summer harvest, and are kid approved!  Yum!

4 Medium organic zucchinis
1 cup organic cherry tomatoes, sliced in half
3 cloves organic garlic
2 ripe avocados
¼ cup cold pressed organic extra virgin olive oil
¼ cup nutritional yeast (optional)
½ cup organic pine nuts
1 small bunch organic kale leaves torn
1 Tbsp organic lemon juice
Pinch of Himalayan salt and fresh cracked black pepper

Spiralize zucchini and set aside in a colander to remove excess liquid.
Start food processor and add garlic cloves one at a time, add avocado, oil, yeast, pine nuts and lemon juice.  Pulse until blended, you may need to scrape down the sides once or twice.
Add kale to food processor and pulse until well incorporated.
Season to taste w/ salt and pepper and toss with Zoodles and tomatoes.

Inspired by Rawmazing.com