zucchini noodles avocado pesto.JPG

Ingredients:

pre-cut zucchini noodles (zoodles)

avocado

2 cloves garlic (for pesto) + 2 cloves garlic for meatballs

1/2 cup fresh basil

juice of one lemon

2 tbsp olive oil

salt and pepper

1 lb ground pork

2 eggs

1/2 onion, finely chopped

1/2-1 cup almond meal

1/2 tsp dried thyme

2 tsp paprika

avocado oil for frying

 

Directions:

Make the meatballs first as they take longer.  Combine pork, eggs, 2 cloves garlic, chopped onion, 1/2 cup almond meal, thyme, paprika, salt and pepper.  Shape into teaspoon-size balls. You can dust with more almond meal before frying if you desire.  Cook in 1/2 inch avocado oil in a heavy skillet until done, then drain.  To prepare the zucchini noodles, simply saute in olive oil, adding salt and pepper to taste.  For the pesto:  combine avocado, 2 cloves garlic, basil, lemon juice, 2 tbsp olive oil, salt and pepper in food processor or blender.  Process until well mixed.  This makes a thick pesto.  If you want it thinner, add a little water to your blender.

 

 

 

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