Zucchini Noodles with Avocado Pesto

Servings: 2-3
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients

3 medium zucchini (for spiralizing into noodles)
1 ripe avocado
1 cup fresh basil leaves, packed
2 cloves garlic, peeled
2 tbsp lemon juice (about half a lemon)
¼ cup pine nuts (or walnuts, almonds, or sunflower seeds)
¼ cup extra virgin olive oil
2 tbsp nutritional yeast (optional, for a cheesy flavor)
Salt and pepper, to taste
1 cup cherry tomatoes, halved (for garnish)
2 tbsp toasted pine nuts or seeds (optional, for garnish)

Instructions

Prepare the Zucchini Noodles:
- Wash and trim the ends of the zucchini.
- Use a spiralizer to create zucchini noodles (or use a vegetable peeler to slice thin ribbons if you don’t have a spiralizer).
- Set the zucchini noodles aside in a large bowl. If you prefer the noodles slightly cooked, you can sauté them in a pan with a little olive oil for 1-2 minutes to soften them, but they’re also delicious raw.
Make the Avocado Pesto:
- In a food processor or blender, combine the ripe avocado, fresh basil leaves, garlic cloves, lemon juice, and pine nuts (or substitute nuts/seeds of your choice).
- Pulse a few times to break up the ingredients.
- With the processor running, slowly pour in the olive oil and continue blending until smooth and creamy. You may need to scrape down the sides a couple of times.
- Add the nutritional yeast (if using), and season with salt and pepper to taste. Blend again until well incorporated.
Assemble the Dish:
- Pour the avocado pesto over the zucchini noodles in the bowl.
- Gently toss the noodles to coat them evenly with the pesto sauce. Be careful not to over-mix, as the noodles can release water.
Garnish and Serve:
- Divide the zucchini noodles into serving bowls.
- Top each bowl with halved cherry tomatoes for a burst of color and sweetness.
- Sprinkle with toasted pine nuts (or seeds) for added crunch.
Enjoy:
- Serve immediately and enjoy this fresh, light, and creamy dish!

Tips & Variations:

Add Protein: For more sustenance, add grilled tofu, tempeh, or chickpeas to the dish.
Nut-Free Option: Substitute pine nuts with sunflower seeds or hemp seeds for a nut-free version.
Cheesy Flavor: Nutritional yeast adds a cheesy, umami flavor, but you can omit it if preferred, or replace it with dairy-free Parmesan.
Storage: While zucchini noodles are best served fresh, you can store leftovers in an airtight container in the fridge for up to three days. The noodles may release water, so toss again before serving.

This recipe is a delightful combination of fresh veggies and creamy pesto, offering plenty of healthy fats and fiber, perfect for a light and nourishing meal!