This avocado pesto zoodles recipe was made delicious by Avocados From Mexico as part of the Mom It Forward Network and Avocados From Mexico #AvosInSpace Blog Tour
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We’re at the BIG DAY, you guys Big Game Sunday. One of the biggest eating days of the year. I mean, one of the biggest football games of the year. Or both. Now, lots of these foods are amazing and delicious and possibly even a treat you indulge in but once a year. You know the foods I mean. The buffalo chicken dips, the gooey, cheesy chilies, nachos topped with lots of guacamole…cater to your inner child for a whole lot of yum!!
I say, let’s enjoy the flavors AND the game…without going haywire with calories and indulgences! Let’s take the flavors and make some delightful and refreshing fare to bring along and share… and let’s start with a tailgating, game-watching staple ingredient: Avocados. Outside of a great guacamole dip, the three other best ways to enjoy avocados are as a spread, a snack, and a topping. Super versatile and super yummy. A favorite fruit that’s also a superfood! Yep. Superfood. They contribute nearly 20 vitamin, minerals, and phytonutrients to your diet plus they are cholesterol & sodium free, and more than 75% of the fruit’s fat content is monounsaturated. They are so nutritious!
Interestingly, because of its region and warm climate, Avocados From Mexico are always in season – the only avocados in the world that are. Having a fruit always in season is something that makes me happy- as I’m missing the days of farm stands in abundance and fresh fruits that are actually, truly in season. Three cheers for the avocado! AND, your friends and family will give you three cheers for bringing these creamy avocado pesto zoodles to the party- a little refreshing fare to balance out the other party foods on game day!
Avocado Pesto Zoodles
2 medium size, ripe avocados
1 tbs. pine nuts
a good handful of fresh basil (seriously, a good handful)
splash of water
salt & pepper to taste
4 medium size zucchini
1 C. cherry or grape tomatoes, sliced in 1/2
2 tsp. olive oil
1 tbs. minced garlic
#1. Place the avocados, pine nuts and fresh basil in a food processor. Pulse to mix the ingredients into pesto. If needed, add a tablespoon of water a little bit at a time to help make it creamy.
#5. Heat through and add salt & pepper to taste.
*Makes approximately 2 servings.