Raw Zucchini Noodles with Avocado Pesto
A refreshing and healthy raw zucchini noodle dish, topped with a creamy avocado pesto sauce. This dish is light yet satisfying, perfect for a quick lunch or dinner, and it's packed with nutritious ingredients. Ideal for those following a gluten-free, vegan, or low-carb diet.
Equipment
- Spiralizer or vegetable peeler
- Blender or food processor
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 2 medium zucchini peeled and spiralized
- 1 ripe avocado peeled and pitted
- 1/4 cup fresh basil leaves for pesto
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1 garlic clove minced
- Salt to taste season as desired
- Pepper to taste freshly ground
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- 1 tablespoon pine nuts for garnish, optional
Instructions
- Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Set aside in a large bowl.
- For the avocado pesto: In a blender or food processor, combine the avocado, basil, lemon juice, olive oil, minced garlic, nutritional yeast (optional), salt, and pepper.
- Blend until smooth and creamy. Adjust the seasoning if necessary.
- Pour the avocado pesto over the zucchini noodles and toss gently to combine, ensuring all noodles are coated.
- Garnish with pine nuts if desired and serve immediately.
Notes
This dish can be stored in an airtight container in the fridge for up to 1 day, though it's best served fresh.
Feel free to add your favorite veggies or protein to enhance the dish (e.g., cherry tomatoes or grilled chicken).
You can adjust the thickness of the pesto by adding more olive oil for a thinner consistency.
Feel free to add your favorite veggies or protein to enhance the dish (e.g., cherry tomatoes or grilled chicken).
You can adjust the thickness of the pesto by adding more olive oil for a thinner consistency.