Zucchini Noodles with Creamy Avocado Pesto

Contents

15-Minute Zucchini Noodles with Creamy Avocado PestoWhy Avocado Pesto?Ingredients BreakdownHow to PrepareFrequently Asked Questions

15-Minute Zucchini Noodles with Creamy Avocado Pesto

Craving pasta but want to keep it light? These Zucchini Noodles with Creamy Avocado Pesto are the perfect low-carb, gluten-free dinner solution. Ready in just 15 minutes, this dish combines fresh, crisp “zoodles” with a rich, velvety pesto sauce made from ripe avocados, basil, garlic, and pine nuts. It’s a fresh, healthy dinner that requires zero cooking!

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Why Avocado Pesto?

Traditional pesto is made with fresh herbs, garlic, nuts, cheese, and a lot of olive oil. By blending in a ripe avocado, we create an incredibly creamy sauce without needing a large amount of oil. The avocado also provides healthy fats, fiber, and vitamins, making this a nutritious powerhouse of a sauce.

Ingredients Breakdown

• Zucchini (3 medium): Spiralized into noodles.
• Ripe Avocados (2 medium): Pitted and peeled.
• Fresh Basil Leaves (1 cup): Packed.
• Pine Nuts or Walnuts (1/4 cup): Roasted.
• Garlic (2 cloves): Peeled.
• Lemon Juice (2 tbsp): Prevents the avocado from browning.
• Olive Oil (2 tbsp) & Salt: To emulsify and flavor.
• Cherry Tomatoes (1/2 cup): Halved, for garnish.

How to Prepare

1. Spiralize the Zucchini: Use a spiralizer to create zucchini noodles. Place them on paper towels and press gently to absorb excess moisture.
2. Make the Pesto: In a food processor or blender, combine the avocados, basil, pine nuts, garlic, lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy.
3. Toss: Place the zucchini noodles in a large bowl. Add the avocado pesto and toss gently until the noodles are fully coated. (You can enjoy these raw, or sauté the zoodles in a pan for 1-2 minutes if you prefer them warm).
4. Finish and Serve: Garnish with halved cherry tomatoes and extra toasted pine nuts. Serve immediately.

Frequently Asked Questions

Can I store leftovers? Pesto made with avocado is best eaten fresh. The lemon juice helps prevent oxidation, but it may brown slightly if stored. If you have leftovers, store in an airtight container with plastic wrap pressed directly against the surface of the sauce.

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