Zucchini Noodles w/ Avocado + Walnut Pesto & Summer Corn

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A light summer meal with a creamy vegan pesto and sweet summer corn. Perfect for meatless monday or any night of the week. Can be eaten completely raw or partially cooked.

For the Pesto:
1 cup fresh basil
1/2 large avocado
3 small cloves of garlic
juice from 1 lemon, ~4 tbsp of juice
1 tsp olive oil
1/4 cup walnuts
1/2 tsp salt
1/4 tsp pepper
1 tbsp water (or more depending on desired consistency)
1 tsp nutritional yeast (optional)
1/4 tsp lemon zest (optional)

For the dish:
1 zucchini or summer squash, spiralized or cut to your liking
1 cup of corn, fresh or frozen, baked, roasted, or raw
1/2 cup avocado + walnut pesto (recipe above), or pesto of your choice
walnuts, sea salt, and lemon zest for garnish

Add ingredients for pesto to a blender or food processor and pulse to combine. Adjust amount of avocado (for thicker) or water (for thinner) to achieve desired consistency. Makes about ~7/8 cup of pesto...
See the full directions on my site

Nutritions

Calories
1668

Sodium
602mg
25% DV

Fat
118g
182% DV

Protein
9g
18% DV

Carbs
12g
4% DV

Fiber
7g
29% DV

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Diabetic-Friendly Low-Sodium Dairy-Free Low-Calorie Gluten-Free Vegan Kosher Dinner Low-Fat Sugar Free Puree High-Fiber Low-Carbohydrate Low-Sulfite Vegetarian