If you're looking for a fresh and vibrant meal that's as delightful as it is nutritious, this Zucchini Noodles with Avocado Pesto recipe is your answer. It's a light, no-cook dish perfect for those warm days when you crave something healthy and satisfying.
Zucchinis serve as the base, spiralized into noodles that mimic pasta in texture and appearance, but with fewer carbs. Avocados are the stars of the pesto, adding creaminess and healthy fats. Fresh basil leaves bring that classic pesto flavor, while pine nuts add a nutty depth. Garlic gives a bit of punch, and extra-virgin olive oil provides a smooth, rich texture. Parmesan cheese adds saltiness and umami, with lemon juice brightening the flavors. Finally, a touch of salt and pepper rounds everything off.
This dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc. For a heartier meal, consider pairing it with grilled chicken or shrimp. A fresh side salad with a simple vinaigrette complements it well, adding a bit of crunch and acidity.
Start by spiralizing your zucchinis. If you don't have a spiralizer, a vegetable peeler or julienne peeler will work just as well. Once you've created all your zucchini noodles, set them aside. Next, grab your food processor and toss in the avocados, basil, pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, plus a pinch of salt and pepper. Blend everything until smooth and creamy — you want a consistency that's easy to toss with the noodles. With your pesto ready, combine it with the zucchini noodles, ensuring they're well coated. Serve your dish immediately, maybe garnished with a few extra pine nuts and basil leaves for that extra touch.
Share