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- 4 medium zucchinis - 1 ripe avocado - 1 cup fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 2 tablespoons nutritional yeast - 2 cloves garlic - 2 tablespoons lemon juice - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes for garnish - Grated parmesan cheese (optional) The main ingredients for zucchini noodles with pesto are fresh and simple. Zucchini serves as a great base. You spiralize it to create fun noodles. The avocado adds creaminess to the pesto. Fresh basil gives it an aromatic touch. A serving of zucchini noodles with pesto has about 300 calories. It contains 20g of carbs, 25g of fat, and 6g of protein. This meal is light yet filling. It is perfect for a quick lunch or dinner. You can easily make this dish vegan. Just skip the parmesan cheese. The other ingredients keep the flavor strong. If you love cheese, add grated parmesan for richness. It enhances the taste but is not needed. This recipe is flexible and fun. You can find the full recipe for more details and steps. Enjoy making this tasty dish! To make the pesto, gather these ingredients: - 1 ripe avocado - 1 cup fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 2 tablespoons nutritional yeast - 2 cloves garlic - 2 tablespoons lemon juice - 1/4 cup extra virgin olive oil - Salt and pepper to taste Start by placing the avocado, basil, pine nuts, nutritional yeast, garlic, and lemon juice into a food processor. Pulse it until the mix is smooth. Scrape down the sides if needed. While blending, slowly add the olive oil. This helps to emulsify the pesto. Taste it and add salt and pepper as you like. Heat a splash of olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles to the pan. Cook them for about 3-4 minutes. Stir occasionally to keep them from sticking or burning. You want them tender but still firm. This keeps them from getting mushy. Once the noodles are ready, take the skillet off the heat. Add the creamy pesto to the noodles and toss them gently. Ensure every strand is coated. For a nice touch, serve the zoodles in deep bowls. Top them with halved cherry tomatoes and sprinkle with grated parmesan cheese if you want. For the full recipe, check out the details above. To make your pesto just right, focus on adjusting the consistency and flavor. If your pesto is too thick, add a bit more olive oil or a splash of water. For a richer taste, add more garlic or lemon juice. You can also try different nuts. Pine nuts are classic, but walnuts or cashews work well too. Each nut gives the pesto a unique twist. When you make zucchini noodles, the spiralizer is key. Use a good spiralizer for long, even noodles. If you don’t have one, a vegetable peeler can create thin strips. After cooking, store leftovers in an airtight container. Keep them in the fridge to stay fresh. To reheat, gently warm them in a pan or microwave. This helps keep their crunch. Zucchini noodles pair well with proteins like grilled chicken or shrimp. You can also serve them with a side salad or garlic bread for a full meal. For garnishing, sprinkle extra pine nuts or fresh basil on top. Halved cherry tomatoes add color and flavor. This makes your dish not only tasty but also beautiful. {{image_4}} You can switch things up with different sauces. For a classic twist, try traditional basil pesto. This rich sauce brings a fresh burst of flavor. Simply blend basil, garlic, pine nuts, olive oil, and Parmesan cheese. If you want something creamy, consider a sauce made with cashews or yogurt. These creamy sauces pair nicely with zoodles. Boost your meal with extra ingredients. Adding protein can turn a light dish into a hearty meal. Grilled chicken or shrimp works well. You can also toss in colorful veggies like bell peppers or spinach. These not only add flavor but also make your dish more vibrant. To elevate your dish, think about herbs and spices. Fresh parsley or oregano can brighten up the flavor. If you enjoy heat, sprinkle in some red pepper flakes. This adds a nice kick to your zoodles. Experiment with different seasonings to find your favorite mix. For a full recipe, check out Zesty Zucchini Noodles with Avocado Pesto. To keep your zucchini noodles fresh, use airtight containers. Glass or plastic containers work well. Store your leftovers in the fridge. They stay good for about 2 to 3 days. Make sure to separate the noodles from the pesto. This helps prevent sogginess. You can freeze zucchini noodles, but do it right. Start by blanching them in boiling water for 1 to 2 minutes. Then, cool them in ice water. Drain and pat dry. Place them in freezer bags or containers. They last up to 3 months in the freezer. To use, thaw in the fridge overnight. Reheat in a skillet over low heat. Check your zucchini for signs of spoilage. Look for soft spots, discoloration, or mold. These mean it's time to toss them. To keep your ingredients fresh longer, store them in a cool, dry place. Avoid washing them before storage, as moisture can lead to spoilage. Always wash just before use to maintain freshness. Zucchini noodles, or zoodles, are long strands made from fresh zucchini. They are a great pasta alternative. Zoodles are low in carbs and calories, making them perfect for healthy meals. They are also gluten-free and rich in vitamins. Using zucchini noodles can help increase your vegetable intake without sacrificing flavor. Yes, you can! If you don't have a spiralizer, use a regular peeler. Just peel the zucchini into thin strips. You can also use a box grater to shred the zucchini. Another option is a knife to cut the zucchini into thin noodles. Each method works well and gives you tasty zoodles. To keep zoodles from getting soggy, cook them for a short time. Sauté them for about 3-4 minutes until they are tender but still crisp. Draining the noodles after cooking helps remove excess water. You can also sprinkle salt on the zoodles before cooking to draw out moisture. This way, you’ll enjoy a perfect texture every time. If you need a substitute for pine nuts, try walnuts or almonds. Both add a nice crunch and flavor to your pesto. Sunflower seeds also work well for a nut-free option. They give the same creamy texture without the nuts. So, feel free to mix and match based on what you have on hand! For the full recipe, check out Zesty Zucchini Noodles with Avocado Pesto. This blog post covered a fresh, healthy dish featuring zucchini noodles and homemade pesto. We explored the key ingredients, cooking instructions, and essential tips. You learned to make zoodles, create a tasty pesto, and add personal twists through variations. Consider trying different proteins or herbs to enhance flavors. Storing and freezing suggestions help keep your dish fresh longer. With simple steps, you can enjoy a delicious meal that is both nutritious and satisfying. Embrace creativity in your cooking, and enjoy every bite!

58. Zucchini Noodles with Pesto

Get ready to delight your taste buds with zesty zucchini noodles topped with creamy avocado pesto! This fresh and healthy recipe is perfect for a quick meal. Made with spiralized zucchinis, ripe avocados, and vibrant basil, it’s not only easy to whip up but packed with flavor. Follow our step-by-step guide to create this delicious dish in just 20 minutes. Click through now to explore the full recipe and elevate your dining experience!
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Ingredients
  

4 medium zucchinis, spiralized into noodles

1 ripe avocado, pitted and flesh scooped out

1 cup fresh basil leaves, packed

1/4 cup pine nuts (or substitute with walnuts)

2 tablespoons nutritional yeast, for a cheesy flavor

2 cloves garlic, peeled

2 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

Cherry tomatoes, halved (for garnish)

Grated parmesan cheese (optional, for a non-vegan option)

Instructions
 

Make the Avocado Pesto: In a food processor, combine the ripe avocado, fresh basil leaves, pine nuts, nutritional yeast, garlic cloves, and lemon juice. Blend until the mixture becomes creamy and smooth, scraping down the sides as needed for even blending.

    Incorporate Olive Oil: While the food processor is still running, slowly drizzle in the olive oil. Continue to blend until the pesto is fully emulsified and smooth. Taste the mixture and season with salt and freshly ground black pepper, adjusting to your liking.

      Cook the Zucchini Noodles: In a large skillet, add a splash of olive oil over medium heat. Gently add the spiralized zucchini noodles to the pan. Sauté for about 3-4 minutes, stirring occasionally, until the noodles are tender yet maintain a slight crunch (al dente). Avoid overcooking to prevent mushiness.

        Combine Noodles with Pesto: Once the zucchini noodles are cooked, remove the skillet from the heat. Add the prepared avocado pesto to the noodles and toss gently until each strand is evenly coated with the luscious sauce.

          Plate and Garnish: Serve the zesty zucchini noodles in individual bowls. Garnish with halved cherry tomatoes for a pop of color and sprinkle with grated parmesan cheese if desired.

            Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4

              - Presentation Tips: For an appealing display, serve the zoodles in deep bowls. Top with a few extra pine nuts for added crunch and finish with vibrant green basil leaves for a fresh touch that enhances both flavor and appearance.