Spicy Avocado Pesto

This recipe just came about as I was making myself lunch this week. I have been really trying to get those veggies in and went the zucchini noodle route (easy, quick and tasty). I knew I needed to kick it up a notch with a tasty sauce. I harvested a lot of basil from my window garden and was quickly thinking PESTO! As it was coming together, I wasn’t impressed. I wasn’t making a lot since it was for one meal and knew it needed a little something special. I found two secret ingredients that really rounded this sauce out and made it perfect!

Ingredients

  • handful of fresh basil
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 1 tsp olive oil
  • 1/2 avocado
  • 1/2 jalapeno (seeded if you want it to be more mild)
  • 2 zucchini, spiralized
  • 6-7 shrimp (optional but delicious)

Instructions

I used my Ninja Blender for this, but a food processor would work great too! I have the individual cups that have an attachment that goes right on the blender base (easiest clean up ever!)

Anyway, add your basil, garlic, parmesan cheese, olive oil, avocado and jalapeno to the blender. Blend on high for 1 minute or until contents is very very smooth.

Spiralize your zucchini and set aside. Cook your shrimp in a separate pan until golden on both sides and cooked through.

Heat your pan over medium-low heat and add some avocado cooking spray. Add two spoonful’s of the spicy avocado pesto to your sauce pan. Add the zucchini noodles and toss to coat. Once full incorporated, add another spoonful of pesto to the sauce pan. Add your shrimp and mix until coated. Remove from heat after 2-3 minutes of cooking, until the zucchini noodles are softened.

Plate and garnish with fresh basil! Enjoy!