Creamy Avocado Pesto Primavera

Name: Creamy Avocado Pesto Primavera
Yield: 4 servings
Ingredients: 1½ oz (45 g) grated fresh Parmesan cheese, divided; 1 cup (250 mL) lightly packed fresh basil leaves; 1/4 cup (50 mL) walnuts, toasted; 1 garlic clove; 1/4 cup (50 mL) olive oil, divided; 1/2 ripe avocado, peeled; 1/2 tbsp (7 mL) fresh lemon juice; 1/4 tsp (1 mL) salt; 1 large yellow squash, ends trimmed and cut into half or thirds; 1 extra-large carrot, peeled, cut into half or thirds; 1 large zucchini, ends trimmed and cut into half or thirds; 1 tsp (5 mL) olive oil; 1 cup (250 mL) cherry tomatoes; 4 cups (1 L) small fresh broccoli florets; 1/4 cup (50 mL) water

Prep 15 min

Cook 10 min

Ready in 25 min

Ingredients

1½ oz (45 g) grated fresh Parmesan cheese, divided
1 cup (250 mL) lightly packed fresh basil leaves
1/4 cup (50 mL) walnuts, toasted
1 garlic clove
1/4 cup (50 mL) olive oil, divided
1/2 ripe avocado, peeled
1/2 tbsp (7 mL) fresh lemon juice
1/4 tsp (1 mL) salt

1 large yellow squash, ends trimmed and cut into half or thirds
1 extra-large carrot, peeled, cut into half or thirds
1 large zucchini, ends trimmed and cut into half or thirds
1 tsp (5 mL) olive oil
1 cup (250 mL) cherry tomatoes
4 cups (1 L) small fresh broccoli florets
1/4 cup (50 mL) water

Directions

For avocado pesto, grate cheese with Adjustable Double Grater.
Combine basil, walnuts and garlic in Manual Food Processor; process until finely chopped. Add ¼ cup (50 mL) oil, avocado, lemon juice, salt and ¼ cup (50 mL) grated Parmesan; process until almost smooth. Set aside.
For primavera, spiralize carrot, squash and zucchini with the thick fettuccini blade on a veggie spiralizer.
Heat 1 tsp (5 mL) oil in Signature Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add vegetable noodles; cook 5-7 minutes, stirring occasionally.
Remove Skillet from heat. Drain vegetable noodles well and press down with paper towels to get rid of any extra moisture.
Slice tomatoes in half. Place tomatoes, broccoli and water in Large Micro-Cooker®. Microwave, covered, on HIGH 2-4 minutes or until broccoli is tender; drain.
Toss vegetable noodles with ½ cup (125 mL) avocado pesto, reserving remaining pesto for another use. Top with broccoli and tomatoes. Sprinkle with remaining Parmesan.