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To make Zucchini Noodles with Pesto, you will need these fresh ingredients: - 4 medium zucchinis, spiralized - 1 ripe avocado - 1 cup fresh basil leaves - 2 cloves garlic, minced - 1/4 cup pine nuts (or walnuts) - 2 tablespoons nutritional yeast (optional for a cheesy flavor) - 2 tablespoons lemon juice - 3 tablespoons olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Grated Parmesan cheese (for garnish, optional) These ingredients come together to create a dish that is both flavorful and fresh. The star of this recipe is the zucchini, which you spiralize to create a fun, noodle-like texture. The avocado provides creaminess, while the basil adds a burst of freshness. Garlic gives it a punch, and nuts bring in a lovely crunch. Nutritional yeast is optional, but it adds a great cheesy taste. Lemon juice and olive oil tie everything together, while cherry tomatoes brighten the dish. Grated Parmesan can be added on top for extra flavor. This combination makes a delightful meal that is healthy and satisfying. For the complete method, check out the Full Recipe! To start, I spiralize the zucchinis. This makes long, curly noodles, also known as zoodles. You can use a spiralizer or a julienne peeler. Both work well and are easy to use. Once you have your zoodles, place them in a colander. Next, sprinkle a pinch of salt over the noodles. This step helps to draw out excess moisture. Let the zoodles sit for about ten minutes. After that, pat them dry with a paper towel. Now, let’s make the avocado pesto. Take your food processor and add the ripe avocado, fresh basil leaves, minced garlic, and pine nuts. You can also add nutritional yeast if you want a cheesy flavor. Don’t forget a pinch of salt and pepper. Pulse the mixture until it’s smooth. While the processor runs, slowly drizzle in the olive oil. This step gives the pesto a nice, creamy texture. In a large bowl, toss the zucchini noodles with the avocado pesto. Make sure all the zoodles get coated nicely. If the pesto feels too thick, you can fix that. Just add a splash of water or more olive oil until you reach the right consistency. The next step is to add the halved cherry tomatoes. Gently fold them into the zoodles. This adds a fresh burst of flavor. For serving, plate the zoodles in individual bowls. If you like, top them with freshly grated Parmesan cheese. For a special touch, you can also add extra basil leaves and a drizzle of olive oil. Enjoy this flavorful and fresh dish! To make a great pesto, start with ripe avocados. A ripe avocado feels slightly soft when you press it. This gives your pesto a creamy base. You can also adjust the flavor by adding optional ingredients. Try using different nuts or herbs. A touch of cheese adds depth if you like. To avoid soggy noodles, salt your zucchini slices. This step draws out extra moisture. Let them rest in a colander for about 10 minutes, then pat them dry. For the best spiralizing methods, use a good spiralizer. Look for one that is sturdy and easy to use, so you can create long, uniform noodles. Serve your zoodles in a large, shallow bowl. This makes them look fresh and inviting. For garnishing, add bright basil leaves or a drizzle of olive oil. You can also sprinkle some red pepper flakes for a pop of color and flavor. For an extra touch, add halved cherry tomatoes on top. They add color and a nice contrast. For the full recipe, check out the section above. {{image_2}} You can make your pesto unique by changing the nuts or herbs. Instead of pine nuts, try walnuts or almonds for a different taste. You could also use arugula or parsley instead of basil. Every change gives a new flavor. Adding cheese can make your pesto creamy. Parmesan is classic, but you can use pecorino or nutritional yeast for a vegan option. It adds a cheesy taste without dairy. For a heartier dish, add protein. Grilled chicken or shrimp pairs well with the fresh flavors. Simply cook them first, then toss them with the zoodles and pesto. If you want a vegan option, try tofu or chickpeas. Cook the tofu until golden, or use canned chickpeas for ease. Both options add protein and texture. Make your dish fresh by using seasonal veggies. In summer, add bell peppers or corn for crunch. In fall, butternut squash or spinach can add warmth and depth. You can also change your zoodles. Use carrots or sweet potatoes for a new twist. Each season brings different veggies, so explore and enjoy! To keep your zucchini noodles and pesto fresh, use airtight containers. Glass containers work well, as they are safe for the fridge and easy to clean. You can also use BPA-free plastic containers. Store your leftovers in the fridge for up to three days. If you want to keep them longer, consider freezing. You can freeze zucchini noodles easily. First, spiralize the zucchinis, then lay them flat on a baking sheet. Freeze them for about an hour. Once frozen, transfer the zoodles to a freezer bag. This helps keep them from clumping together. For pesto, pour it into an ice cube tray. Once frozen, pop out the cubes and store in a bag. This way, you can use small amounts as needed. To reheat zucchini noodles, use a skillet over low heat. Add a splash of water or olive oil to prevent sticking. Stir gently to warm them up without overcooking. Avoid using the microwave, as it can make the zoodles mushy. For pesto, just warm it slightly in a pan or add it to the hot zoodles. This keeps the fresh flavor intact. Yes, you can use store-bought pesto. It saves time and still tastes great. However, homemade pesto gives a fresher flavor. You can adjust the taste to your liking. If you feel adventurous, try making your own pesto with the recipe in the Full Recipe section. To prevent watery zucchini noodles, sprinkle them with salt and let them sit. This draws out excess moisture. After ten minutes, pat them dry with a paper towel. This step is key to keeping your dish fresh and tasty. Zucchini noodles pair well with protein. You can add grilled chicken, shrimp, or tofu. A side salad with greens and veggies also works. This adds balance and makes your meal more filling. Yes, this recipe is easily vegan. Just skip the Parmesan cheese or use a vegan substitute. The avocado pesto is naturally plant-based, so you can enjoy it guilt-free. Leftovers can last about 2 to 3 days in the fridge. Store them in an airtight container. When reheating, be careful to avoid overcooking. This keeps your zucchini noodles from getting mushy. Zucchini noodles are a fun and healthy option for meals. We covered all you need: ingredients for zoodles and avocado pesto, step-by-step instructions, and tips for the best results. Remember to pick ripe avocados and avoid soggy noodles. You can also adjust flavors with different nuts and herbs. Store your leftovers wisely, and don't be afraid to experiment with vegetables or proteins. This dish is versatile and easy to make, so enjoy creating your own version!

Zucchini Noodles with Pesto

Discover the vibrant taste of zucchini noodles with pesto, a healthy and delicious dish that's quick to prepare! Learn how to make creamy avocado pesto that perfectly coats tender zoodles while keeping them fresh and flavorful. This recipe includes tips for avoiding sogginess and ideas for tasty variations. Your family will love this colorful, easy-to-make meal that’s perfect for any occasion. Click to explore the full recipe and elevate your dining experience!
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Ingredients
  

4 medium zucchinis, spiralized

1 ripe avocado

1 cup fresh basil leaves

2 cloves garlic, minced

1/4 cup pine nuts (or walnuts)

2 tablespoons nutritional yeast (optional for a cheesy flavor)

2 tablespoons lemon juice

3 tablespoons olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (for garnish, optional)

Instructions
 

Prepare the Zoodles: Using a spiralizer, create zucchini noodles from the zucchinis. Place them in a colander, sprinkle with a pinch of salt, and let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.

    Make the Avocado Pesto: In a food processor, combine the avocado, basil leaves, minced garlic, pine nuts, lemon juice, nutritional yeast (if using), and a pinch of salt and pepper. Pulse until smooth. With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.

      Combine Zoodles and Pesto: In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated. If the pesto is too thick, add a splash of water or more olive oil to achieve the right consistency.

        Toss in Tomatoes: Gently fold in the halved cherry tomatoes for a fresh burst of flavor.

          Serve: Plate the zoodles in individual bowls and top with freshly grated Parmesan cheese if desired.

            Prep Time, Total Time, Servings: 15 minutes | 15 minutes | 4 servings

              - Presentation Tips: Serve in a large shallow bowl, garnished with extra basil leaves and a drizzle of olive oil. A sprinkle of red pepper flakes can add a nice touch of color and flavor as well!