AuthorKathleen GloverCategoryMain Meals, Vegan, VegeterianDifficultyBeginnerAvocado pesto zoodles are great for cutting down carbs and incorporating more vegetables in your diet. By subbing in zucchini for noodles (thus the name zoodles) you can feel good about what you're indulging in since this recipe is a whopping FOUR servings of vegetables. Each cup of Zoodles is only 19 calories, compared to the 200 calories of normal spaghetti. You can serve it as a main meal or use it as a side dish along with the main meal.
Depending on what your preference is, you can fry zucchini a little bit, in olive oil and butter, or you can also use it fresh if you want a more "al dente" effect.
Use a julienne peeler, mandolin, or spiralizer to spiralize the zucchini into noodles. Add noodles to a large bowl.
In a food processor, add basil, avocado, garlic, pine nuts, and lemon juice and pulse for 20 seconds or until pesto is smooth and creamy. You may need to add more water to get it to your desired consistency.
Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes and any other favorite topping.
Serve at room temperature or chilled.
Ingredients
Directions
Use a julienne peeler, mandolin, or spiralizer to spiralize the zucchini into noodles. Add noodles to a large bowl.
In a food processor, add basil, avocado, garlic, pine nuts, and lemon juice and pulse for 20 seconds or until pesto is smooth and creamy. You may need to add more water to get it to your desired consistency.
Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes and any other favorite topping.
Serve at room temperature or chilled.