Avocado Pesto Zoodles Recipe

I have seen SO many beautiful pictures of zucchini noodles on Instagram/Pinterest, I was excited to give this recipe a try last night. These avocado pesto 'zoodles' (vegan, duh) are a fun way to get out of a veggie rut or just have a healthier alternative to pasta. I also just love that the name zoodles is catching on. Not sure we'll be seeing that on a restaurant menu anytime soon but you never know.

The zoodles are super easy to prepare, and the pesto is only adding ingredients to a blender and blending like hell.

Avocado Pesto Ingredients

  • 1 large avocado
  • 3 cups fresh basil
  • 1/3 cup unsalted pistachio nuts
  • 1/2 lemon, juiced
  • 3 cloves garlic
  • 1/2 cup olive oil (or cocunut oil)
  • 1 tsp salt

Blend until the basil is mostly shredded with a few little bits of leaves still present. This can be stored in your fridge for a week or so.

 Put it on your Zoodles, in your salad, on your pizza, on your toast! 

Put it on your Zoodles, in your salad, on your pizza, on your toast! 

Zucchini Noodles Recipe (Zoodles)

  • 3 Zucchinis, julienned
  • lots of salt

Cover the julienned strips of zucchini with salt until covered and massage them for a few minutes.  This takes the water our of the zucchini, which is how the zucchini doesn't get all mushy when you heat it up.  Once the zoodles feel slimy (after a few minutes) put them into a strainer and remove ALL the salt.  

Now the zoodles are ready for cooking!  Add a tbsp of oil to a pan and bring to medium heat.  Add in the zoodles and stir around for about 5 minutes until they start browning slightly.  Then add 1 tbsp or 2 of the avocado pesto. Top with fresh basil and enjoy!!

     Top with some basil for a perfect insta. 

    Top with some basil for a perfect insta.