Drool Worthy Avocado Pesto Zoodles
First of all, zucchini noodles ae in my diet pretty much weekly, without fail. That being said, I’m always looking for different ways to serve and flavor them. This week, I decided to try out a pesto version and it turned out SO WELL! I’m really excited to share this with you all, as it was amazingly easy too. Literally two dishes and easy clean up makes for a happy me (or Nick, ha!)
Getting the Best(o) Pesto!
Pine nuts are one of the stars of the pesto show always, which is great because it is an amazing healthy fat! Typically most pesto’s use more olive oil with the pesto, but for this one, Deb and I decided to sub avocado which gives the pesto such a creamy flavor and the best texture. Not to mention, avocados are an amazing source of fiber, packing 10g per avocado and are yet again a great healthy fat. Avocado was also called one of the “world’s most perfect foods’ by the Medical Medium, and I trust ANYTHING he says. Learn more about the benefits here.
Zoodle over Noodle!
Of course we weren’t going to pair this amazing sauce with a typical noodle! I love pairing this with zoodles, and I also swear by this spiralizer that is so cheap on amazon and works like a charm. A trick I learned is to squeeze out your zoodles of the excess water that they pack – that way they will be less watery when you cook them. If you’re not into zoodles, I would recommend pairing with this edamame pasta – it’s packed with protein which is amazing, and is only 7g net carbs per serving. Finally, we decided to serve this with wild alaskan salmon and fresh goat cheese and it was DIVINE! Enjoy!
Avocado Pesto Zoodles
Print This
Ingredients
- Pesto:
- 1 avocado
- 1.5 cups fresh basil
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp ChocZero (or honey)
- 2 tsp garlic, minced
- 1/2 tsp pink Himalayan sea salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- Zoodles:
- 4 zucchini, spiralized
- 2 tsp extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, diced
- 2 tsp garlic, minced
- Fresh Basil, to garnish
- Salt & Pepper, to taste
Instructions
Pesto Perfection!
- Grab your food processor, add all pesto ingredients with just a drizzle of the olive oil and blend.
- Slowly add in additional olive oil until it’s all blended in. Keep mixing the pesto until it’s reached a creamy texture.
- Add your zoodles to a saute pan with the olive oil, lemon juice, salt and pepper on medium heat.
- Saute zoodles for about 5-10 minutes and then add in the tomatoes, red onion and garlic, and mix together.
- Finally, add in the pesto mixture and let simmer for a few minutes.
- Serve with your choice of lean protein and some fresh basil on top and enjoy!
Avocado Pesto Zoodles
Print This
Ingredients
- Pesto:
- 1 avocado
- 1.5 cups fresh basil
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp ChocZero (or honey)
- 2 tsp garlic, minced
- 1/2 tsp pink Himalayan sea salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- Zoodles:
- 4 zucchini, spiralized
- 2 tsp extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, diced
- 2 tsp garlic, minced
- Fresh Basil, to garnish
- Salt & Pepper, to taste
Instructions
Pesto Perfection!
- Grab your food processor, add all pesto ingredients with just a drizzle of the olive oil and blend.
- Slowly add in additional olive oil until it’s all blended in. Keep mixing the pesto until it’s reached a creamy texture.
- Add your zoodles to a saute pan with the olive oil, lemon juice, salt and pepper on medium heat.
- Saute zoodles for about 5-10 minutes and then add in the tomatoes, red onion and garlic, and mix together.
- Finally, add in the pesto mixture and let simmer for a few minutes.
- Serve with your choice of lean protein and some fresh basil on top and enjoy!
