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.
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.