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.
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!!