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.