This creamy avocado pesto with zucchini noodles is a fresh and tasty dish! The smooth avocado blends perfectly with the basil, garlic, and nuts to create a vibrant sauce.
I love how quick and easy this meal is! You can whip it up in no time, making it perfect for those busy nights when you want something yummy without the fuss. 🍝💚
Key Ingredients & Substitutions
Zucchini: The star of this dish! It’s low in carbs and gives a great base as “noodles.” You can use yellow squash if you prefer a different color. Spiralizing makes it fun and unique!
Avocado: For a creamy texture, choose a ripe avocado. If you want a lighter taste, try using half avocado and half Greek yogurt or silken tofu as a base instead.
Basil: Fresh basil is key in this pesto. If you can’t find it, you could use spinach or arugula for a different twist. They won’t give the same flavor, but they’ll keep it green!
Pine Nuts: These add a nice nutty flavor to the pesto. Walnuts or pecans are great substitutes if you’re looking for something different or more affordable.
Parmesan Cheese: It brings saltiness and creaminess to the dish. For a dairy-free option, use nutritional yeast for a cheesy flavor without the dairy!
How Do You Make Zucchini Noodles Without Them Getting Soggy?
Getting the perfect zucchini noodles means keeping them from becoming soggy during cooking. The trick is to be gentle and quick. Here’s how:
- Spiralize the zucchini right before you plan to use it. This keeps them fresh and firm.
- Don’t overcook! Lightly sauté them just long enough to warm through (1-2 minutes) before adding your sauce.
- Serve immediately after tossing with the sauce to keep them crispy.
Enjoy making this vibrant dish that is both healthy and delicious! 🌿💚
How to Make Creamy Avocado Pesto Zucchini Noodles
Ingredients You’ll Need:
For the Zucchini Noodles:
- 4 medium zucchinis (for spiralizing into noodles)
For the Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Salt and pepper, to taste
For the Topping:
- 1 cup cherry tomatoes
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and a few additional minutes for cooking. Overall, you can have this delightful dish ready in about 20 minutes!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Using a spiralizer, create zucchini noodles from the zucchinis and set them aside in a large mixing bowl. Feel free to cut them into shorter lengths for easier eating!
2. Make the Creamy Avocado Pesto:
In a food processor or blender, combine the ripe avocado, fresh basil leaves, pine nuts, garlic, lemon juice, grated Parmesan cheese, and olive oil. Blend all the ingredients together until you achieve a smooth and creamy consistency. If the pesto feels too thick for your liking, add a splash of water or a bit more olive oil to thin it out.
3. Sauté the Cherry Tomatoes:
In a skillet over medium heat, lightly sauté the cherry tomatoes just until they begin to soften and blister, which should take about 2-3 minutes. Once done, remove the skillet from the heat and set aside.
4. Combine the Noodles with the Sauce:
Toss the zucchini noodles with the creamy avocado pesto in your mixing bowl until they are well coated. It should look deliciously green!
5. Add the Cherry Tomatoes:
Gently fold in the sautéed cherry tomatoes into the zucchini noodles, mixing just enough so they are evenly distributed.
6. Season and Serve:
Season the dish with salt and pepper to taste. Serve immediately, garnished with additional fresh basil leaves and a sprinkle of Parmesan cheese for that extra flavor!
This creamy avocado pesto zucchini noodles dish is not only fresh and vibrant but also great for a healthy and light meal! Enjoy! 🌿💚
FAQ About Creamy Avocado Pesto Zucchini Noodles
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re short on time, store-bought basil pesto can be a convenient option. Just mix it in with the zucchini noodles as directed and adjust the seasoning as needed.
How Do I Store Leftover Zucchini Noodles?
To store leftover zucchini noodles, place them in an airtight container in the fridge for up to 2 days. Keep the pesto separate to prevent the noodles from getting too soggy. Reheat them quickly in a skillet or microwave before serving!
Can I Make This Dish Vegan-Friendly?
Yes! To make it vegan, simply omit the Parmesan cheese or replace it with a dairy-free cheese alternative, and you’re good to go! The dish will still be creamy and delicious!
What Else Can I Add to This Dish?
Feel free to customize it! You could add protein options like grilled chicken or shrimp, or mix in other veggies like bell peppers or spinach for added color and nutrition.
With these FAQs, you’ll have all the helpful tips to make the most of your Creamy Avocado Pesto Zucchini Noodles! Enjoy! 🍽️💚
