Zucchini noodles, also known as zoodles, are a healthier alternative to traditional pasta. They are low in carbs and high in nutrients, making them perfect for those who are looking to eat healthier. This recipe combines zucchini noodles with a creamy avocado pesto sauce, making for a delicious and nutritious meal.
Growing up, my mom always made pasta with pesto sauce for dinner. It was one of my favorite meals, and I always looked forward to it. Now as an adult, I try to find healthier alternatives to my favorite meals. That’s why when I discovered zucchini noodles, I knew I had to try them with pesto sauce. I experimented with a few different recipes until I found the perfect combination of flavors. This zucchini noodles with avocado pesto recipe is now a staple in my household.
- 4 medium zucchinis
- 1 ripe avocado
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- Using a spiralizer or a vegetable peeler, create zucchini noodles. Set aside in a bowl.
- In a food processor, combine the avocado, basil, pine nuts, parmesan cheese, and garlic. Pulse until smooth.
- While the food processor is running, slowly pour in the olive oil until the mixture is creamy and well combined.
- Pour the avocado pesto sauce over the zucchini noodles and toss until the noodles are evenly coated.
- Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 3 days.
This dish is perfect for a healthy lunch or dinner. It's also a great option for those following a low-carb or vegetarian diet. You can serve it on its own or as a side dish with grilled chicken or fish. If you want to add more flavor, you can also top it with cherry tomatoes, sliced mushrooms, or roasted red peppers. Enjoy!