Ingredients
- 1 ripened avocado, pitted and cut in half
- ½ cup walnuts
- 2 cups fresh basil leaves
- 3 garlic cloves
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons kosher salt
- 1 teaspoon pepper
- ½ cup high quality olive oil
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh herbs such as parsley, thyme, & oregano
- 3 garlic cloves, minced
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 1/4 cup walnuts, roughly Chopped
- 2 tablespoons olive oil
- 4 medium-large fresh zucchini
Preparation
Avocado Pesto
Place first six ingredients into food processor or blender with 1/4 cup olive oil. Transfer to a sealable container. Float olive oil on top. Store in fridge for up to one week.
Toasted Breadcrumbs
Preheat oven to 350 degrees Fahrenheit. Mix ingredients and drizzle with olive oil. Place on a lined baking sheet and bake for 10 minutes, checking breadcrumbs every few minutes to mix and even out toasting. Once toasted and cooled, place into sealable container.
Zucchini Noodles
Shred the zucchini into a microwave safe bowl using a spiral noodle cutter. Heat noodles in microwave for 1 ½ -2 minutes. Cut an X through the noodles with a sharp knife. Toss with 5 tablespoons pesto and top with fresh sliced tomatoes & breadcrumbs to preference. Serve immediately.
