Zucchini Noodles with Avocado Pesto Recipe
A creamy, herbaceous, and nutrient-dense dish featuring zucchini noodles tossed in a rich avocado pesto.
Ingredients
For the Zucchini Noodles:
- 2 medium zucchinis spiralized
- 1 tbsp olive oil
- ½ cup cherry tomatoes halved
- ¼ tsp salt
- ¼ tsp black pepper
For the Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- ¼ cup walnuts
- 2 tbsp water to thin if needed
- ¼ tsp salt
For Garnishing:
- 1 tbsp hemp seeds
- ¼ cup chopped fresh parsley
- 1 tbsp pine nuts
Instructions
- Spiralize the Zucchini: Use a spiralizer or julienne peeler to turn zucchinis into noodles. Place them in a large bowl.
- Blend the Pesto: In a food processor, combine avocado, basil, lemon juice, garlic, olive oil, walnuts, salt, and water. Blend until smooth.
- Sauté the Noodles: Heat olive oil in a skillet over medium heat. Add zucchini noodles and cook for 1–2 minutes, just until warmed.
- Mix with Pesto: Remove from heat and toss noodles with avocado pesto until evenly coated.
- Add Tomatoes & Garnishes: Top with cherry tomatoes, hemp seeds, parsley, and pine nuts.
- Serve Immediately: Enjoy fresh while the flavors are at their best!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 45%
- Folate: 25%
- Magnesium: 15%
- Potassium: 20%
Tips for the Best Zucchini Noodles
- Don’t overcook them—nobody likes mushy zoodles.
- Add a dash of red pepper flakes for a little kick.
- Store leftover pesto in an airtight container for up to two days.