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- 2 large zucchinis - 1 ripe avocado - 1 cup fresh basil leaves - 1 clove garlic, minced - 2 tablespoons lemon juice - 2 tablespoons nutritional yeast (optional, for a cheesy flavor) - 1/4 cup extra-virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Pine nuts (for garnish) To make Avocado Pesto Zucchini Noodles, you need fresh and simple ingredients. Start with zucchinis, which you will spiralize into noodles. Choose ripe avocados for a creamy texture. Fresh basil leaves add bright flavor. One clove of minced garlic will give a nice kick to the pesto. Lemon juice keeps the avocado fresh and adds a zesty note. Nutritional yeast is optional but adds a cheesy flavor. Extra-virgin olive oil brings everything together for a smooth consistency. Lastly, salt and pepper enhance the taste. For garnishes, halved cherry tomatoes add color and sweetness. Pine nuts add a delightful crunch. With these ingredients ready, you can create a fresh, tasty dish that impresses anyone at your table. - Spiralizing or Slicing Techniques To start, take your zucchinis and spiralize them. A spiralizer makes long, noodle-like strands. If you don't have one, use a mandoline or a vegetable peeler. Both tools can create thin strips of zucchini. - Salting to Remove Moisture Place the spiralized zucchini in a bowl. Sprinkle a pinch of salt over them. This step helps draw out excess moisture. Let the zucchini sit for about 10 to 15 minutes. You’ll notice some water pooling at the bottom of the bowl. - Combining Ingredients in a Food Processor While the zucchini is resting, it’s time to make the avocado pesto. In your food processor, add one ripe avocado, fresh basil leaves, minced garlic, and lemon juice. Also, add a pinch of salt and pepper. - Adjusting Consistency and Flavor Turn on the food processor and slowly drizzle in extra-virgin olive oil. Keep blending until the mixture is smooth and creamy. If you want a cheesier flavor, add two tablespoons of nutritional yeast. Taste and adjust the seasoning as you like. - Mixing Pesto with Zucchini Noodles After 15 minutes, check your zucchini. Squeeze out any excess moisture and place the noodles in a clean bowl. Add the avocado pesto to the noodles. Gently toss everything together until well coated. - Garnishing Tips For a pretty finish, garnish your dish with halved cherry tomatoes and a sprinkle of pine nuts. This adds a nice crunch and color. Serve immediately to enjoy the fresh flavors! Adding Spices or Herbs You can boost your avocado pesto with spices or herbs. Try adding a pinch of red pepper flakes for heat. Fresh parsley gives a nice twist too. Don't be shy to mix flavors. Experiment until you find your favorite blend. Choosing the Right Avocado A ripe avocado is key for smooth pesto. Look for avocados that yield slightly when pressed. They should be dark green and smooth. Avoid hard ones, as they won't blend well. A perfect avocado makes your dish creamy and rich. How to Properly Spiralize Zucchini Use a spiralizer for perfect zucchini noodles. First, trim the ends of each zucchini. Secure it in the spiralizer and twist. If you don't have one, a vegetable peeler can work too. Just peel long, thin strips. Preventing Excess Moisture Zucchini can be watery. To reduce moisture, sprinkle salt on the noodles. Set them aside for 10-15 minutes. This helps draw out the water. Afterward, gently squeeze them to remove any extra liquid. Serving Ideas Serve the avocado pesto zucchini noodles fresh. A large bowl works best. You can also plate individual servings for a nice touch. This dish looks great and tastes even better! Garnish Variations For garnishes, halved cherry tomatoes add color and sweetness. Pine nuts give a nice crunch. You can also sprinkle fresh basil on top. This enhances the dish visually and adds extra flavor. {{image_2}} Vegan and Gluten-Free Options This dish is naturally vegan and gluten-free. You use fresh veggies and ripe avocado. Nutritional yeast gives a cheesy taste without dairy. You can enjoy this meal worry-free, no matter your diet. Low-Carb Alternatives If you're cutting carbs, zucchini noodles are a perfect choice. They are low in carbs and high in fiber. You can even add cauliflower rice for more texture. This keeps the dish light and healthy. Substituting Herbs or Nuts Feel free to swap basil with other herbs. Try spinach, arugula, or parsley for a new twist. You can also change the nuts. Use walnuts or almonds instead of pine nuts. Each swap offers a unique flavor. Adding Proteins Want to make it heartier? Add some protein! Grilled chicken or shrimp pairs well here. For a vegan option, toss in chickpeas or lentils. These additions make your meal more filling. Using Seasonal Vegetables During summer, use fresh cherry tomatoes. In fall, add roasted butternut squash. Seasonal veggies boost flavor and nutrients. This keeps the dish fresh and exciting all year. Adjusting for Different Types of Pesto You can use various pesto types. Try sun-dried tomato pesto for a rich taste. Or go with a spicy arugula pesto for a kick. Each version changes the dish, making it your own. To keep your Avocado Pesto Zucchini Noodles fresh, store them in an airtight container. This helps maintain their flavor and texture. Place the container in the fridge right after you finish eating. - Best Practices for Refrigeration: Make sure the noodles are cool before sealing the container. This prevents extra moisture from forming. If you have leftovers after one day, check for freshness before eating. - Freezing Avocado Pesto: You can freeze the avocado pesto if you have extra. Pour it into ice cube trays. Once frozen, move the cubes to a freezer bag. This way, you can thaw only what you need later. Knowing how long your dish lasts helps avoid waste. - How Long It Lasts in the Fridge: The zucchini noodles can last for about 2 days in the fridge. The pesto stays fresh for about 4 days. - Signs of Spoilage: Look for any off smells or changes in color. If the pesto looks brown, it’s time to toss it. The zucchini noodles should remain bright and firm. If they feel mushy, it's best to discard them. You can easily make zucchini noodles without a spiralizer. Use a mandoline slicer or a vegetable peeler instead. Slice the zucchini into thin strips. Aim for long, noodle-like pieces. This method works well if you do not have a spiralizer. Yes, you can make the avocado pesto in advance. Store it in an airtight container. To keep it fresh, add a layer of olive oil on top. This helps prevent browning. You can refrigerate it for up to three days. You can serve many things with Avocado Pesto Zucchini Noodles. Here are some great ideas: - Grilled chicken or shrimp for protein. - A side of garlic bread for crunch. - A fresh salad for extra greens. - Roasted vegetables for added flavor. Avocado Pesto Zucchini Noodles are healthy and low in carbs. Zucchini is low in calories and high in water. Avocado provides healthy fats and fiber. This dish is also rich in vitamins A and C. This dish is vegan and gluten-free. It fits many dietary needs. If you want more protein, add nuts or seeds. Adjust the recipe to fit your diet. Enjoy the fresh flavors without worry! We covered how to make delicious avocado pesto zucchini noodles. You learned about key ingredients like zucchinis and ripe avocados. I shared step-by-step instructions for making the dish and tips for flavor and storage. Now, you can create this healthy meal with ease. Enjoy the process, and don’t be afraid to try new twists. Happy cooking!

Avocado Pesto Zucchini Noodles

Elevate your meal with this delicious Avocado Pesto Zucchini Noodles recipe! Perfectly spiralized zucchini is bathed in a creamy avocado pesto made with fresh basil, garlic, and a splash of lemon juice. It's a quick, healthy, and tasty dish that comes together in just 30 minutes. Discover how to make this vibrant and satisfying meal that will impress your family and friends. Click through to explore the full recipe!
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Ingredients
  

2 large zucchinis

1 ripe avocado

1 cup fresh basil leaves

1 clove garlic, minced

2 tablespoons lemon juice

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Pine nuts (for garnish)

Instructions
 

Start by spiralizing the zucchinis using a spiralizer to create noodle-like strands. Alternatively, you can use a mandoline slicer or a vegetable peeler to create thin strips.

    Place the spiralized zucchini noodles in a large bowl and sprinkle with a pinch of salt. Set aside for about 10-15 minutes to allow the salt to draw out excess moisture.

      While waiting for the zucchini to soften, prepare the avocado pesto. In a food processor, combine the ripe avocado, fresh basil leaves, minced garlic, lemon juice, nutritional yeast, and a pinch of salt and pepper.

        With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning as desired.

          After the zucchini has softened, gently squeeze out any excess moisture and place the noodles in a clean bowl.

            Add the avocado pesto to the zucchini noodles and toss until everything is well coated.

              Serve immediately, garnished with halved cherry tomatoes and a sprinkle of pine nuts on top for a delightful crunch.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 2