Green pasta with green pesto

Nikki and I just got some local zucchini and squash. So, we decided to share and invite our friends for lunch. Green pasta with green pesto sounds funny, but it is perfect combination. I prepare it at least once a week. It's tasty and ready in just 15 minutes. This recipe is gluten free and dairy free as well.  I was motivated to come up with dairy free version of this dish when I was hosting my dear-dairy free friend for lunch.

 

4 servings

4 large zucchini

fresh basil leaves

1/4 cup pine nuts

3 garlic cloves

2 tablespoon olive oil

2 avocados

1 tomato

1/8 cup almond meal

Spiralize or cut zucchini into thin, spaghetti-like strips and set aside. Combine together 1/2 bunch of basil leaves, minced garlic, pine nuts and pulse until smooth. Add remaining basil leaves, olive oil, avocado, almond meal. Pulse again until smooth. Meantime, saute zucchini on olive oil over medium heat. It usually takes 5 minutes or less until zucchini is tender. Just keep an eye on it :-) Remove pasta from heat, top with pesto and tomatoes. Sprinkle with almond meal instead of parmesan for dairy free version :-)

5 minutes later...