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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!
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Prep Time 20 minutes
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.