Zucchini Noodles with Avocado Pesto

Whoa! If you’ve been on the hunt for that perfect fusion of flavors and health, your quest might just end here. Dive into the world of Zucchini Noodles with Avocado Pesto, a dish that promises the comfort of pasta but with a nutritious twist. In the time it takes to binge-watch a TV show episode, you can whip up this delightful treat. Ready to dive in? Let’s rock the kitchen!

Ingredients for Zucchini Noodles with Avocado Pesto:

• Zucchini: 2 large, about 1.5 pounds (or roughly 680 grams for our metric friends)
• Ripe avocados: 2, because two is better than one!
• Fresh basil leaves: A packed cup
• Garlic: 2 cloves (let’s keep those vampires away!)
• Lemon: One juicy contender
• Olive oil: 2 tablespoons (that’s about 30 mL)
• Pine nuts: Just a quarter cup (or around 60 mL)
• Salt: 1/2 teaspoon (2.5 mL), or to taste
• Black pepper: 1/4 teaspoon (1.25 mL), sprinkle it in!
• Cherry tomatoes (optional): A cup for added zing! (That’s about 150 grams)

Time: Roughly 20 minutes, almost as quick as your favorite sitcom!

Serves: 2 (or just one very hungry individual!)

Nutritional Facts (per serving):

• Calories: 350, but who’s counting?
• Protein: A solid 7 grams
• Total Fat: 28 grams
• Saturated: 4 grams, not too shabby!
• Unsaturated: 23 grams, the good kind!
• Total Carbohydrates: 23 grams
• Dietary Fiber: 9 grams, for that digestive boost
• Sugars: 5 grams
• Sodium: 300 mg, just the right pinch!

How to make Zucchini Noodles with Avocado Pesto?

1. Zucchini First:
   Give those zucchinis a good wash, then get to spiraling or peeling to create those perfect zoodles.
2. Pesto Time:
   Grab that blender or processor. Toss in avocados, basil, garlic, lemon juice, pine nuts, salt, and pepper. Blend away! As it whirls, trickle in that olive oil for a creamy dream.
3. Mix and Match:
   Big bowl time! Marry those zoodles and pesto together. Make sure every noodle gets some pesto love.
4. Presentation Time:
   Split that Zucchini Noodles with Avocado Pesto magic into two plates. Fancy it up with cherry tomatoes if you’re feeling extra.

Tips and Tricks:

1. The Zucchini Drill:
   Zucchinis can be sneaky with their water content. Fancy a thicker sauce? Salt those zoodles, let them sit for a bit, and pat dry before adding the pesto.
2. Avocado Alerts:
   Our green friend can go brown fast. Best to use this dish up ASAP!
3. Zoodles Your Way:
   No spiralizer? No worries! A peeler gives you wider, more rustic zoodles.

Serving it Right:

• Protein Boost:
  Top your dish with grilled chicken or tofu. Protein power!
• Spice it Up:
  Red pepper flakes will kick up the heat a notch.
• On the Side:
  How about a crisp salad with arugula, pine nuts, and lemon dressing to accompany your Zucchini Noodles with Avocado Pesto?

There you go, dear reader! I promise, once you try this out, you’ll find yourself making it time and again. Here’s to food that not only tickles the taste buds but also loves our waistline.

ZUCCHINI NOODLES WITH AVOCADO PESTO

5 from 3 votes

Whoa! If you’ve been on the hunt for that perfect fusion of flavors and health, your quest might just end here. Dive into the world of Zucchini Noodles with Avocado Pesto, a dish that promises the comfort of pasta but with a nutritious twist. In the time it takes to binge-watch a TV show episode, you can whip up this delightful treat. Ready to dive in? Let’s rock the kitchen!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 2

Calories: 350

Ingredients Method Notes

Ingredients

  

• Zucchini: 2 large about 1.5 pounds (or roughly 680 grams for our metric friends)
• Ripe avocados: 2 because two is better than one!
• Fresh basil leaves: A packed cup
• Garlic: 2 cloves let’s keep those vampires away!
• Lemon: One juicy contender
• Olive oil: 2 tablespoons that’s about 30 mL
• Pine nuts: Just a quarter cup or around 60 mL
• Salt: 1/2 teaspoon 2.5 mL, or to taste
• Black pepper: 1/4 teaspoon 1.25 mL, sprinkle it in!
• Cherry tomatoes optional: A cup for added zing! (That’s about 150 grams)

Method

 

Zucchini First:

1. Give those zucchinis a good wash, then get to spiraling or peeling to create those perfect zoodles.

Pesto Time:

1. Grab that blender or processor. Toss in avocados, basil, garlic, lemon juice, pine nuts, salt, and pepper. Blend away! As it whirls, trickle in that olive oil for a creamy dream.

Mix and Match:

1. Big bowl time! Marry those zoodles and pesto together. Make sure every noodle gets some pesto love.

Presentation Time:

1. Split that Zucchini Noodles with Avocado Pesto magic into two plates. Fancy it up with cherry tomatoes if you’re feeling extra.

Notes

The Zucchini Drill:
Zucchinis can be sneaky with their water content. Fancy a thicker sauce? Salt those zoodles, let them sit for a bit, and pat dry before adding the pesto.
Avocado Alerts:
Our green friend can go brown fast. Best to use this dish up ASAP!
Zoodles Your Way:
No spiralizer? No worries! A peeler gives you wider, more rustic zoodles.