This avocado pesto sauce is so versatile. It’s great with breakfast foods, roasted veggies, pasta, potatoes, flatbread, pizza — the list goes on.

It’s one of those flavorful sauces that’s good any time of day.

For a healthier spin on pesto pasta, I added it to some spiralized zucchini instead. It’s amazingly flavorful, nutritious, and packed with all the nourishing nutrients and healthy fats your skin loves.

The sun-dried tomatoes, parmesan “cheese,” and arugula just adds a couple more layers of goodness to make this a really delicious and satisfying meal.

This recipe only takes 30 minutes, so it’s super easy. I make enough pesto for an entire week, freeze it in ice cube trays, then thaw and use a small amount whenever my pesto craving hits — which is pretty much everyday.

If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!

INGREDIENTS

Serves 2-3

1 ½ cups fresh basil

1/2 cup parsley

1 ripe avocado

4 cloves garlic

1/4 cup toasted pine nuts (or sub raw walnuts or hemp hearts)

1 organic lemon, juiced

1/4 cup vegan parmesan cheese

Himilayan pink salt, plus more to taste

1/4 cup olive oil

ZUCCHINI NOODLES

2 medium zucchini, spiralized (or 10 ounces regular or GF pasta)

1 tablespoon olive oil

1-2 cloves garlic, minced

1/4 cup sun-dried tomatoes, chopped

1 cup organic arugula

INSTRUCTIONS

Using a spiralizer, prepare your veggie noodles of choice (if making regular pasta, bring water, pasta, and salt to a boil in a large saucepan). Set it aside when done.

Prepare the avocado pesto by adding basil, parsley, avocado, garlic, pine nuts or hemp hearts, lemon juice, vegan parmesan cheese, and sea salt to a food processor.

Mix to combine then add the olive oil while it’s running. Continue to blend until it’s smooth and creamy.

Taste and adjust seasonings as needed.

Heat a large saucepan or cast iron skillet over medium heat. Then add the olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, making sure not to burn the garlic.

Remove the skillet from the burner, then add the cooked pasta and toss to coat.

Transfer to mixing bowl, add the avocado pesto and arugula, then toss to combine. Top it with parsley and more vegan parmesan cheese. Serve immediately.

Store leftover sauce in an airtight glass container for up to 3 days or freeze the sauce in ice cube trays.

TRY NEXT:

If you love this recipe, you’ll also love this Lemony Kale Pesto and Broccoli Pesto.