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Fresh Zucchini Noodles with Creamy Avocado Pesto

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A quick, healthy, and creamy zucchini noodle dish tossed with a fresh avocado pesto, perfect for light meals or last-minute gatherings.

Ingredients

Scale
  • 2 medium zucchinis, spiralized
  • 1 large ripe avocado, peeled and pitted
  • 1 cup packed fresh basil leaves (or baby spinach as substitute)
  • 2 medium garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted pine nuts (or walnuts/almonds as alternatives)
  • 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for dairy-free)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash zucchinis and trim ends. Using a spiralizer, create long, thin noodles. Place noodles in a colander, sprinkle with a pinch of salt, and let sit to draw out moisture.
  2. Toast pine nuts in a dry skillet over medium heat until golden and fragrant, stirring frequently. Remove from heat and let cool (optional).
  3. In a food processor or blender, combine avocado, basil leaves, minced garlic, lemon juice, toasted pine nuts, and Parmesan if using. Pulse to combine. Slowly drizzle in olive oil while blending until smooth and creamy. Season with salt and pepper to taste.
  4. Press down gently on zucchini noodles with paper towels or a clean kitchen towel to absorb excess liquid.
  5. In a mixing bowl, toss zucchini noodles with the creamy avocado pesto until evenly coated.
  6. Serve immediately, garnished with extra pine nuts or basil leaves if desired.

Notes

Salt and drain zucchini noodles to prevent sogginess. Use ripe avocado for creamy pesto. Toast pine nuts carefully to avoid burning. Serve immediately for best texture. For vegan version, omit Parmesan and use nutritional yeast.

Nutrition

Keywords: zucchini noodles, avocado pesto, healthy recipe, quick meal, gluten-free, dairy-free option, low-carb, vegan option

Find it online: https://siennaspoon.com/fresh-zucchini-noodles-with-creamy-avocado-pesto-easy-10-minute-recipe/