Zucchini Noodles with Avocado Basil Cream

Ingredients

  • 2 large zucchini
  • 1/2 ripe large avocado
  • 1/2 small lemon, juiced
  • 1 Tbsp. tahini
  • 5 large basil leaves
  • 1/4 tsp. Celtic sea salt
  • 1  c. cherry tomatoes, sliced in half
  • 10 basil leaves, sliced thin
  • 4 Tbsp. hemp hearts

Method

  1. Spiralize the zucchini or make noodles with a mandoline or vegetable peeler.
  2. Combine the avocado, lemon juice, tahini, 5 basil leaves and salt in a small food processor. Pulse until combined. If it’s too thick and not moving well add water by the tablespoon (I used 1 tablespoon in mine) and process again until you have a creamy sauce. Add more lemon juice to taste.
  3. Toss the noodles with 1/2 of the cream sauce until well combined.
  4. Add the tomatoes and basil and toss again.
  5. Serve in two pasta bowls and sprinkle with hemp hearts.
  6. Season with a little more salt as needed.
  7. Extra cream sauce will keep in an airtight container in the fridge for 2 days.