Zucchini Noodles with Avocado Pesto
Swap traditional pasta for spiralized zucchini in this refreshing dish. Tossed in a creamy avocado pesto, it's a light yet satisfying meal perfect for warmer days. The nutty and fresh flavors of basil and avocado blend perfectly to create a luscious, velvety sauce that clings to the tender zucchini noodles.
Prep time: 10 minutesCook time: 5 minutesServes: 4
Ingredients
4 medium zucchinis
2 ripe avocados
1 cup fresh basil leaves
1/4 cup pine nuts
2 garlic cloves
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
1. Spiralize the zucchinis to create noodles and set aside.
2. In a food processor, combine avocados, basil, pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and pepper.
3. Blend until smooth and creamy.
4. Toss the zucchini noodles with the avocado pesto until well coated.
5. Serve immediately, garnished with extra pine nuts and basil if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep sauce and noodles separate if possible.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or oil if needed to prevent sticking.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
