Ingredients
For the Zucchini Noodles
- 4 medium zucchinis (spiralized)
- 1 tablespoon olive oil
- 1 pinch of salt
For the Avocado Pesto
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Zucchini Noodles:
Wash and trim the ends of the zucchinis. Use a spiralizer to turn them into noodles. If you don’t have a spiralizer, a vegetable peeler works too.Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until slightly tender. Avoid overcooking to keep them firm. Sprinkle a pinch of salt and set aside.
Make the Avocado Pesto:
In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste. If it’s too thick, add more olive oil to adjust the consistency.Combine and Serve:
Toss the warm zucchini noodles with the avocado pesto until evenly coated. Serve immediately, garnished with fresh basil leaves and toasted pine nuts for extra flavor.
Notes
- For a protein boost, top with grilled chicken, shrimp, or tofu.
- Add red pepper flakes or hot sauce for a spicy kick.
- Store leftover zucchini noodles and pesto separately in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Healthy, Low-Carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 140 mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg