#pestolover

This recipe for zucchini noodles with avocado pesto is a tasty keto-friendly take on traditional pesto pasta. It's full of fresh flavors and healthy fats, and it's perfect for people who are trying to live a low-carb lifestyle.

Ingredients: 3 medium zucchinis, spiralized into noodles. 1 ripe avocado, pitted and peeled. 1 cup fresh basil leaves. 2 cloves garlic, minced. 2 tablespoons lemon juice. 3 tablespoons extra virgin olive oil. Salt and pepper to taste. Optional: grated Parmesan cheese and cherry tomatoes for garnish.

Instructions: In a food processor, combine the avocado, basil, garlic, lemon juice, and olive oil. Blend until smooth and creamy. Season the avocado pesto with salt and pepper to taste. Set aside. Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing occasionally, until just tender. Transfer the cooked zucchini noodles to a serving dish. Top with the creamy avocado pesto. Garnish with grated Parmesan cheese and cherry tomatoes, if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This simple vegan pesto is bursting with flavor and perfect for pasta, sandwiches, or as a dip. It's made with fresh basil, walnuts, and nutritional yeast for a cheesy flavor without any dairy.

Ingredients: 2 cups fresh basil leaves. 1/2 cup raw walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup extra virgin olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put basil, walnuts, garlic, and nutritional yeast in a food processor and blend them together. Pulse until the food is very small. Slowly pour in the lemon juice and olive oil while the blender is running. Add pepper and salt to taste. Put it in a jar and put it in the fridge for up to a week.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Potato Pesto Breakfast Skillet is a delicious and satisfying breakfast option. It combines crispy potatoes, flavorful pesto, and perfectly cooked eggs for a hearty morning meal.

Ingredients: 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups diced potatoes. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup diced tomatoes. 1/4 cup basil pesto. 4 large eggs. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the garlic and diced onions, and cook until the onions are clear. Season with salt and pepper and add the diced potatoes. Cook until the potatoes are soft and golden brown. Add the chopped tomatoes and basil pesto and stir them in. Cook for two more minutes. Make four small holes in the potato mix and put an egg in each one. Cover the pan and cook the eggs until they're done the way you like them. For runny yolks, this will take about 5 to 7 minutes. For firmer yolks, it will take longer. Grate some Parmesan cheese on top and let it melt. Add some fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes