Zucchini Noodles with Pesto

$- 4 medium zucchinis, spiralized - 1 ripe avocado, pitted and peeled - 1 cup fresh basil leaves - 2 tablespoons lemon juice - ¼ cup walnuts (or pine nuts) - 1 garlic clove, minced - ¼ teaspoon red pepper flakes - 2 tablespoons olive oil - Salt and pepper to taste - Cherry tomatoes, halved - Fresh basil leaves for garnish When I prepare zucchini noodles with pesto, I start with fresh, vibrant ingredients. Zucchini makes a great base. It's low in carbs and full of water, keeping the dish light. I love to spiralize the zucchinis. It gives them a fun shape that looks great on the plate. The avocado adds a creamy texture and healthy fats. I always pick a ripe avocado for the best flavor. Fresh basil leaves are key for a bright taste. They add a lovely green color, too. For a nutty twist, I often use walnuts or pine nuts. They add crunch and depth. A little garlic brings warmth to the pesto. If you like some heat, red pepper flakes work well. I finish with olive oil for richness. I use salt and pepper to taste. Cherry tomatoes add freshness and color. I also add extra basil leaves on top for garnish. Each ingredient plays a role in creating a dish that is both flavorful and healthy. You can find the full recipe to guide you through the steps and ratios for perfecting this dish. 1. Spiralizing the zucchinis: Start by spiralizing the zucchinis. Use a spiralizer or a julienne peeler. This gives you long, noodle-like strands that look fun and appetizing. 2. Salting to draw out moisture: Place the spiralized noodles in a colander. Sprinkle a little salt over them. Let them sit for about 10 minutes. This step helps to draw out extra moisture. After that, pat them dry with a paper towel. This keeps your dish from getting soggy. 1. Blending ingredients in a food processor: In a food processor, combine the ripe avocado, fresh basil leaves, lemon juice, walnuts, and minced garlic. If you like a kick, add red pepper flakes too. Blend all the ingredients until smooth. 2. Adjusting consistency with water: If the pesto feels too thick, add a splash of water. This helps to achieve your desired consistency. Taste it and season with salt and pepper as needed. 1. Sautéing noodles for the right texture: Heat a large skillet over medium heat. Add the zucchini noodles and sauté them for about 2 to 3 minutes. You want them tender but still slightly crisp. 2. Combining noodles with pesto: Remove the skillet from heat. Pour the avocado pesto over the zucchini noodles. Toss gently to coat the noodles evenly with the pesto. Now, you can serve your flavorful zucchini noodles with pesto. You can garnish them with halved cherry tomatoes and fresh basil leaves. This adds a nice pop of color and flavor. For the complete recipe, check out the Full Recipe. To avoid soggy noodles, start by salting the zucchini. After spiralizing, place the noodles in a colander. Sprinkle them lightly with salt and let them sit for about 10 minutes. This draws out excess moisture. Afterward, pat them dry with a paper towel. This step keeps the noodles firm and tasty. For a great spiralizer, I recommend a handheld or countertop model. Some popular brands are Paderno and OXO. They are easy to use and make perfect noodles. Choose one that feels good in your hands. If you want to switch it up, try different nuts in your pesto. Instead of walnuts, use almonds or cashews. They both add a nice crunch. You can also skip the nuts for a nut-free option. For extra flavor, consider adding spinach or arugula to your pesto blend. They add a nice green color and boost nutrition. A little lemon zest also brightens the flavor. This dish pairs well with grilled chicken or shrimp. You can also serve it with crusty bread for a complete meal. For a vegetarian option, add chickpeas for protein. When plating, twist the zucchini noodles into a nest shape. This makes the dish look fancy. Top with halved cherry tomatoes and fresh basil for color. These small touches will impress your guests! {{image_2}} You can switch out the pesto for many other sauces. A creamy alfredo or marinara works great. You can also try a simple garlic and oil mix for a lighter taste. If you're looking for a vegan option for pesto, try blending cashews, spinach, and lemon juice. This gives a fresh twist and keeps it plant-based. Adding proteins can make this dish more filling. You can toss in cooked chicken or shrimp for a hearty meal. If you want a plant-based option, try adding tofu. Just cube the tofu and sauté it until golden. This will add texture and flavor to your zucchini noodles. Using seasonal veggies can elevate your dish. Bell peppers, cherry tomatoes, or spinach can all fit well. You can also use squash or carrots for added crunch. Adapting to seasonal flavors keeps your meal fresh and exciting. Enjoy the variety that each season brings to your plate! For the full recipe, check out Zesty Zucchini Noodles with Avocado Pesto. To keep your zucchini noodles with pesto fresh, store them in an airtight container. This method keeps out air and moisture. Place the noodles in the fridge right after serving. Use them within two days for the best taste. You can also layer the pesto on top to prevent browning. You can freeze pesto separately for longer storage. Pour it into an ice cube tray and freeze. Once solid, transfer the cubes to a freezer bag. For the zucchini noodles, it's best to freeze them uncooked. Lay the noodles flat in a freezer bag, remove air, and seal. They can last up to three months in the freezer. Reheat zucchini noodles gently to avoid mushiness. Use a skillet over low heat for best results. Heat for just a couple of minutes until warm. If they seem dry, add a splash of olive oil. This helps keep the texture nice. You can also briefly microwave them, but keep the time short. To spiralize zucchini, you need a spiralizer. It's simple to use. Just follow these tips: - Cut the ends off each zucchini. - Secure the zucchini in the spiralizer. - Twist to create noodles. - If you don’t have a spiralizer, you can use a julienne peeler. It works well too. Yes, you can prepare this dish ahead of time. Here are some tips: - Spiralize the zucchini and store it in the fridge for a day. - Make the pesto and keep it in an airtight container. - When ready to eat, sauté the noodles and mix in the pesto. Adjusting flavors is easy. If you make it ahead, taste the dish before serving. You may want to add a bit of lemon juice to brighten the flavors. Absolutely! This recipe is great for meal prep. To portion the dish: - Divide the zucchini noodles and pesto into meal containers. - Store them separately to keep the noodles crisp. - This way, you have meals ready for the week. For storage, keep it in the fridge for up to five days. Remember to check the freshness before eating. For more details, check the Full Recipe. This blog post shared a simple recipe for zucchini noodles with avocado pesto. We covered the ingredients, preparation steps, and helpful tips to get perfect results. You can even explore variations like adding proteins or changing sauces. Remember, storing leftovers well helps keep your dish fresh. Enjoy experimenting with this recipe for tasty, healthy meals. With practice, you'll master it quickly!$

Zucchini Noodles with Pesto

A fresh and healthy dish featuring spiralized zucchini tossed in a creamy avocado pesto.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Ingredients

4 medium zucchinis, spiralized
1 ripe avocado, pitted and peeled
1 cup fresh basil leaves
2 tablespoons lemon juice
0.25 cup walnuts (or pine nuts)
1 clove garlic, minced
0.25 teaspoon red pepper flakes (optional for heat)
2 tablespoons olive oil
to taste salt and pepper
as needed cherry tomatoes, halved (for garnish)
as needed fresh basil leaves (for garnish)

Instructions

Begin by spiralizing the zucchinis using a spiralizer or a julienne peeler to create noodle-like strands. Place them in a colander and sprinkle with a little salt to draw out moisture. Let them sit for about 10 minutes, then pat dry with a paper towel.
In a food processor, add the avocado, basil leaves, lemon juice, walnuts, minced garlic, red pepper flakes (if using), and olive oil. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, you can add a splash of water for desired consistency. Season with salt and pepper to taste.
In a large skillet over medium heat, add the zucchini noodles and sauté for about 2-3 minutes, just until they are tender but still slightly crisp.
Remove the skillet from heat and pour the avocado pesto over the zucchini noodles. Toss gently to coat the noodles evenly with the pesto.
Serve the zucchini noodles immediately, garnished with halved cherry tomatoes and fresh basil leaves for a pop of color and added flavor.

Notes

Feel free to adjust the amount of red pepper flakes for desired heat.

Keyword healthy, noodles, pesto, vegan, zucchini