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To make zesty zucchini noodles with pesto, you need: - 2 large zucchinis, spiralized - 1 ripe avocado, pitted and peeled - 1 cup fresh basil leaves - 2 tablespoons lemon juice - 2 tablespoons olive oil - 1 small garlic clove, minced - Salt and pepper to taste For this recipe, you will want to have: - A spiralizer for the zucchini - A food processor for the pesto - A mixing bowl for combining - A knife and cutting board for prep You can enhance the dish with these: - Cherry tomatoes, halved (for garnish) - Toasted pine nuts (for garnish) Feel free to explore these extras to make your meal special. Each adds flavor and texture, making your dish even more delightful. For the complete recipe, check the Full Recipe section. To start, grab two large zucchinis. I find that thicker zucchinis work best. Use a spiralizer to turn them into noodles. It’s fun to watch them twist into shape! Place the spiralized noodles in a large mixing bowl. Set them aside for now. Next, let’s make the avocado pesto. Take one ripe avocado and remove the pit. Peel it and place it in a food processor. Add one cup of fresh basil leaves, two tablespoons of lemon juice, and two tablespoons of olive oil. Toss in one small minced garlic clove, plus salt and pepper to taste. Blend until smooth and creamy. If it’s too thick, add a splash of water. This pesto is rich and full of flavor! Now it’s time to combine everything. Pour the avocado pesto over the spiralized zucchini noodles. Gently toss the noodles until they are well coated. Make sure every noodle gets some pesto! Serve the noodles on plates, and top with halved cherry tomatoes and toasted pine nuts. A drizzle of olive oil adds a nice finish. Enjoy your fresh and flavorful meal! If you want the full recipe, check out the details above. To make great zucchini noodles, start with firm zucchinis. Look for ones that are bright and smooth. Spiralize them just before cooking. This helps keep them fresh. Avoid overcooking; just a few minutes will do. You want them tender but not mushy. A quick sauté can add warmth without losing crunch. A little zest can elevate your pesto. Add more lemon juice for brightness. You can also toss in a pinch of salt to bring out flavors. If you love cheese, try adding a bit of parmesan. This will make your pesto rich and creamy. Don't forget to taste! Adjust seasoning based on your preference. Serve your zucchini noodles in a shallow bowl for a nice look. Top with halved cherry tomatoes for color and flavor. A sprinkle of toasted pine nuts adds a great crunch. You can also drizzle more olive oil for richness. If you want more flavor, add a small dollop of pesto on the side. This makes it fun and interactive. For the full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. {{image_2}} You can switch up the pesto easily. Instead of avocado, try using nuts. Pine nuts, walnuts, or almonds all work well. You can also use different greens. Spinach or arugula can add a nice twist. For a spicy kick, add some chili flakes to your pesto. Each change can create a new flavor for your dish. Want to make your meal heartier? Add some protein! Grilled chicken or shrimp pairs great with zucchini noodles. You can also add beans for a plant-based option. If you want more veggies, consider adding bell peppers or carrots. They add color and crunch. Mix and match to find your favorite combo. This dish is naturally gluten-free. Zucchini noodles are a great swap for pasta. For a vegan option, ensure your pesto has no cheese. You can use nutritional yeast for a cheesy flavor without dairy. This way, everyone can enjoy a tasty and fresh meal. Try these variations to keep your zucchini noodles exciting! For the full recipe, check out the details above. To keep your leftover zucchini noodles fresh, place them in an airtight container. Make sure to remove as much air as possible. Store them in the fridge for up to two days. If you notice any moisture, pat the noodles dry with a paper towel. This helps prevent sogginess. For your leftover pesto, use a small jar or container. Pour a thin layer of olive oil on top to keep it fresh. Seal the container tightly and store it in the fridge. Use the pesto within five days for the best flavor. You can freeze pesto, too. Pour it into ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer bag. When reheating zucchini noodles, avoid the microwave if possible. It can make them soggy. Instead, heat a non-stick pan over medium heat. Add a small amount of olive oil. Toss the noodles in the pan for just a minute or two. Heat until warm, but be careful not to overcook. Remember, zucchini noodles cook faster than regular pasta. Enjoy your meal fresh! For the full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. Yes, you can make this dish ahead of time. Make the pesto and store it in the fridge. Spiralize the zucchini and keep it in an airtight container. Mix them together just before serving. This helps keep the noodles fresh and crunchy. You can use other veggies if you don’t have zucchini. Some great options are carrots, sweet potatoes, or cucumbers. Just spiralize them like you do with zucchini. Each option gives a different taste and texture. To keep zucchini noodles from getting soggy, follow these steps: - Salt the Zucchini: Sprinkle salt on the noodles and let them sit for 10 minutes. This helps draw out extra moisture. - Pat Dry: Use a paper towel to gently pat the noodles dry after salting. - Quick Cooking: If you cook them, do it quickly. Sauté for just 2-3 minutes to keep them firm. For the full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. Enjoy your healthy meal! This blog post covered essential ingredients, step-by-step instructions, and handy tips for making zucchini noodles with avocado pesto. You learned how to spiralize zucchini, create a tasty pesto, and combine them perfectly. We shared fun variations and storage tips too. Remember, you can adapt this dish to fit your taste and needs. Enjoy experimenting with flavors and make it your own! It’s simple, healthy, and delicious. Dive into this dish and have fun!

Zucchini Noodles with Pesto

Discover the vibrant flavors of Zesty Zucchini Noodles with Avocado Pesto! This quick and easy recipe transforms fresh zucchini into delicious, healthy noodles topped with a creamy avocado pesto. Perfect for a light meal or a refreshing side dish, it’s packed with nutrients and bursting with taste.
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Ingredients
  

2 large zucchinis, spiralized

1 ripe avocado, pitted and peeled

1 cup fresh basil leaves

2 tablespoons lemon juice

2 tablespoons olive oil

1 small garlic clove, minced

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Toasted pine nuts (for garnish)

Instructions
 

Spiralize the Zucchini: Using a spiralizer, create noodles from the zucchinis. Set aside in a large mixing bowl.

    Make the Avocado Pesto: In a food processor, combine the ripe avocado, fresh basil leaves, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy. You can add a splash of water if the pesto is too thick for your liking.

      Combine Noodles and Pesto: Pour the avocado pesto over the spiralized zucchini noodles. Gently toss the noodles to coat them evenly with the pesto.

        Serve: Divide the zucchini noodles among serving plates. Top with halved cherry tomatoes and a sprinkle of toasted pine nuts for added crunch.

          Final Touch: Drizzle a little more olive oil over the top if desired, and season with additional salt and pepper to taste.

            Prep Time, Total Time, Servings: 10 minutes | 10 minutes | 4 servings

              - Presentation Tips: Serve in a shallow bowl and add a few fresh basil leaves on top for a pop of color. Consider using a small dollop of pesto on the side for extra flavor.