Keto Vegan Avocado Pesto With Zucchini Noodles – an easy low carb & paleo friendly pasta replacement.

Vegan Keto Avocado Pesto Recipe

If you’ve been missing a rich, creamy sauce since going keto and you’re looking for a dairy free, vegan and paleo friendly pasta dish, then this Keto Vegan Avocado Pesto with Zucchini Noodles is just for you.

This dish comes together in mere minutes. Simple blend together the pesto ingredients and then spiralize some zucchini into pasta.

You can enjoy this dish raw or heat briefly and serve as is or topped with nutritional yeast or a vegan/dairy free cheese alternative.

There are plenty of choices for adaptations – you can choose the type or greens, nuts and oil you use, depending on your tastes and what’s available near you.

Using avocado oil results in a luxuriously rich pesto that’s perfect if you’re an avocado lover.

Keto Vegan Avocado Pesto Recipe

• 1 Avocado, Peeled and Chopped
• 1 Cup Of Greens – spinach, basil or kale
• 2-3 Garlic Cloves, peeled
• 1/2 Cup Extra Virgin Olive Oil or Avocado Oil
• 1/3 Cup Cashews, Pine Nuts or Walnuts
• Juice from 1/2 Lemon
• Salt & Pepper, to taste
• 1 Zucchini
• Nutritional Yeast or Vegan Cheese (Optional)

1. Place the avocado, greens, garlic, oil, nuts, lemon and salt and pepper into a mini food processor.
2. Blend until smooth, stopping to scrape down the sides and then blending until you have a creamy pesto.
3. Spiralize the zucchini into noodles. (Where to find a spializer.)
4. Enjoy in a bowl, raw, topped with nutritional yeast or vegan cheese.
5. Or, heat together briefly until warmed through.
6. Consume immediately or within a few hours.

This is such a delicious meal to enjoy for lunch or dinner and is the perfect vegan keto dish to enjoy when you’re craving a creamy pasta.

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