Zucchini Noodles with Avocado Pesto
A couple months ago I was in Bed Bath and Beyond and saw a cool kitchen gadget I’d never seen before. It was an inexpensive little handheld spiral vegetable slicer. I’m not generally an impulse purchaser, and especially when it comes to “as seen on TV” products, but veggie noodles just sounded so yummy, I forked over $14 and bought one.
I think it has been one of my best kitchen buys. It is so small it takes up almost no room in my dismally inadequate kitchen storage space. AND it makes some delicious zucchini noodles! I’m so in love with zucchini noodles right now! My husband and I both agree that when making spaghetti, zucchini noodles taste so much better than their grainy counterparts.
This time I decided that instead of zucchini noodle spaghetti, I wanted to do a Zucchini Noodles with Avocado Pesto dish. We are huge avocado eaters in our house. They are one of those grocery items that we splurge on. Besides being delicious, they are loaded with health benefits.
You guys, this turned out AMAZING! So delicious, so healthy for you, and so quick to make.
Using a spiral vegetable slicer spiral your 2-4 (depending on size) zucchinis onto a paper towel-lined plate. As you can see above, my zucchini were itty bitty.
Doesn’t that look delicious already?!
Once you have spiraled all your noodles, place another paper towel on top of the noodles. With your hand, gently apply a little bit of pressure to the noodles. Zucchinis are very moist and this will help get a little of the moisture out so you aren’t eating soggy noodles.
While the noodles are drying a bit on the paper towels, it is time to make your avocado pesto sauce!
Scoop the avocado from its skin, removing the pit, into a food processor, blender, NutriBullet, etc. (I happen to be in LOVE with our NutriBullet. Between my husband and I, we use it multiple times a day.) Add 2 tbsp. EVOO, 3 tbsp. pesto sauce, 1 tbsp Parmesan cheese, and 1 tsp. lemon juice. Blend until mostly smooth. (If you find the mixture is too thick just add more olive oil in 1 tsp increments.)
Heat 1 tbsp EVOO in a frying pan on med-high heat. Wait until the oil is hot (be careful not to burn you oil!) and add the noodles. Add a dash of salt. Sauté your zucchini noodles for 2 minutes. Do not over-cook or they will be soggy.
Remove from pan immediately and top with avocado pesto. Add desired amount of Parmesan cheese and minced basil and you have a vitamin packed, absolutely delicious, clean-eating lunch or dinner!
If you’d like to print out or save the recipe, just check out the handy printable Sautéed Zucchini Noodles with Avocado Pesto Sauce recipe below.
The recipe below serves 2, but you can always double or triple. 🙂
Zucchini Noodles with Avocado Pesto Recipe
But wait! Did you know these Zucchini Noodles with Avocado Pesto are also 21 Day Fix Friendly?!
To make these Zucchini Noodles with Avocado Pesto for your 21 Day Fix just follow these simple steps:
- Fill green container with zucchini noodles (1 Green)
Fill Blue container with pesto (1 Blue, 1tsp)
If you liked this Zucchini Noodles with Avocado Pesto Recipe, make sure you check out these other yummy recipes!