Traditional pesto uses parmesan and pine nuts, but this AIP-friendly version is gorgeous without.

A cilantro variation is perfect for winter. Or combine fresh dill & cilantro, especially for salmon.

In summer, use basil. Of course.

Avocado Pesto on Zucchini Pasta

  • 2 bunches cilantro, including the stems
  • 1 ripe avocado
  • 1 teaspoon salt
  • 1 heaping tablespoon dried basil
  • 1/3 cup lime juice
  • 2 cloves garlic (optional)
  • 1 large or sufficient small zucchini

Whirl all the ingredients except zucchini in a food processor.

Reconstruct pasta with a vegetable peeler, mandolin slicers or a julienne peeler to make the desired quantity of spaghetti or linguini out of your zucchini.

Steam zucchini pasta for a few minutes until cooked.

Or deconstruct pasta by just slicing & sautéing the zucchini…

Top with pesto.

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Take the Assessment

Cilantro Lime Salad dressing

While you're at it...

Don’t scrape out the food processor bowl when you make the avocado pesto. Add:

  • ½ cup lime juice
  • A few tablespoons of apple cider vinegar
  • ½ cup olive oil
  • 1 or more cloves garlic
  • 1 tsp your favorite salt

Whirl & store in the fridge.

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