Avocado Pesto Zucchini Noddles

A new favorite to report. Zucchini noodles or "Zoodles,"new term to me, with an oh so creamy avocado pesto sauce. so I had this recipe to make on my calendar for Monday and Monday came and went, Tuesday came and went and finally on Wednesday I had to stop procrastinating before the zucchini went bad. There was some little meat devil sitting on my shoulder telling me that I would not be satisfied with just veggie noodles. I was so wrong. Maybe it was that junk food part of me still fighting the Paleo monster. :)

I found this recipe on The Iron You, and the images on the site, as always, do this dish justice, but I always like to show how mine came out.  I will change a few things that I did the next time that I make this. First off, I have a cheap vegetable spiralizer that makes flatter cuts instead of rounder noodles. It doesn't effect the taste, but it definitely effects presentation.

Mike, from "The Iron You" warns about the quick oxidation of the avocados, but it was much faster than I thought. I am used to the normal guacamole brown setting in, but because the avocados went in the processor it happened almost immediately. Once you spoon into the sauce, it will be the expected beautiful avocado green again, but it will oxidize like a dickens.

Lesson: make the sauce at the last possible second. 

I might sprinkle a few extra pine nuts on top too the next time.

I didn't change a thing, so go get the recipe for Creamy Avocado Pesto Zoodles.

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