Avocado Pesto Zoodles

Transform your weeknight dinner routine with these vibrant Avocado Pesto Zoodles – a fresh, nutritious twist on traditional pasta that brings together the creamy richness of avocado with the bright herbaceous notes of fresh basil. This light yet satisfying dish proves that healthy eating doesn't mean sacrificing flavor, delivering a restaurant-quality meal in just 20 minutes.

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The secret to these spectacular zoodles lies in the creamy avocado pesto that coats each spiralized strand with luxurious flavor. Unlike traditional pesto, this version gets its richness from ripe avocado, creating a sauce that's both indulgent and nutritious. The addition of fresh basil, pine nuts, and a hint of garlic creates layers of flavor that make this simple dish truly extraordinary.

Ingredients

• Zoodles: 2 medium zucchini, spiralized; 1/2 tablespoon olive oil; Pinch of salt
• Avocado Pesto: 1 ripe avocado, pitted and peeled; 1 cup fresh basil leaves, packed; 2 tablespoons pine nuts (or walnuts); 1 clove garlic; 2 tablespoons lemon juice (about 1/2 lemon); 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon black pepper
• Toppings: 1 cup cherry tomatoes, halved; Extra basil leaves, for garnish; Freshly ground black pepper, to taste

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Instructions

Step 1

Prepare the zucchini by spiralizing into noodles.

Step 2

Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the zoodles and a pinch of salt. Sauté for 2–3 minutes until just tender but still crisp. Remove from heat and set aside.

Step 3

In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.

Step 4

Toss the warm zoodles with the avocado pesto in a large bowl until evenly coated.

Step 5

Top with halved cherry tomatoes and extra basil. Add more Parmesan or a drizzle of olive oil if desired.

Step 6

Serve immediately, garnished with freshly ground black pepper.

Zusatztipps für die Zubereitung

For the perfect zoodle texture, avoid overcooking – they should retain a slight bite similar to al dente pasta. When making the pesto, ensure your avocado is perfectly ripe for the creamiest texture. If the pesto seems too thick, add a tablespoon of warm water or additional lemon juice to achieve your desired consistency.

Varianten und Anpassungen

Make this dish your own by adding grilled chicken, shrimp, or chickpeas for extra protein. For a vegan version, simply substitute nutritional yeast for Parmesan cheese. Those with nut allergies can replace pine nuts with sunflower seeds or omit them entirely. The dish works equally well served warm as a main course or chilled as a refreshing salad.

Serviervorschläge

Serve these zoodles in chilled bowls for a refreshing summer meal, or keep them warm for a cozy dinner. Pair with crusty bread and a crisp white wine like Pinot Grigio. For a complete meal, add a side of roasted vegetables or a simple arugula salad with lemon vinaigrette.

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These Avocado Pesto Zoodles represent the perfect marriage of health and flavor, proving that nutritious meals can be both satisfying and delicious. Whether you're following a specific diet or simply looking to incorporate more vegetables into your routine, this dish delivers on all fronts – taste, nutrition, and visual appeal. Enjoy this guilt-free indulgence that nourishes your body while delighting your senses.

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Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can make the avocado pesto up to 2 hours ahead and store it in an airtight container in the refrigerator. Spiralize the zucchini just before cooking to prevent excess moisture. Assemble the dish right before serving for the best texture and flavor.

→ What's the best way to spiralize zucchini?

Use a vegetable spiralizer for consistent, ribbon-like noodles. Pat the zucchini dry with paper towels first to reduce moisture. Spiralize lengthwise, then gently toss the noodles to separate them. Avoid over-packing the spiralizer for best results.

→ Can I use frozen basil instead of fresh?

Fresh basil is recommended for the best flavor and vibrant color in the pesto. Frozen basil tends to become darker and may affect the texture. If using frozen, thaw and squeeze out excess moisture before blending.

→ How do I prevent the avocado pesto from browning?

The lemon juice in the pesto helps prevent oxidation. For longer storage, press plastic wrap directly onto the surface of the pesto and refrigerate. You can also add a thin layer of olive oil on top to create a barrier from air exposure.

→ What are good protein additions to this dish?

Grilled chicken breast, sautéed shrimp, or roasted chickpeas work wonderfully. For a heartier meal, add white beans, pan-seared salmon, or crispy tofu. Allow about 3-4 ounces of protein per serving to maintain balance.

→ Is this dish suitable for meal prep?

The components keep separately for 3-4 days. Store spiralized zucchini, pesto, and tomatoes in separate containers. Assemble shortly before eating to preserve the noodles' crisp texture and prevent sogginess.