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- 4 medium zucchinis - 1 ripe avocado, pitted and peeled - 1 cup fresh basil leaves, packed - 1/4 cup walnuts, toasted for depth - 2 cloves garlic, peeled - 2 tablespoons nutritional yeast (optional for a cheesy flavor) - 2 tablespoons fresh lemon juice, freshly squeezed - 1/4 cup extra virgin olive oil, plus more for adjusting consistency - Salt and black pepper to taste For this dish, fresh ingredients shine through. The medium zucchinis create a light base, while the ripe avocado adds creaminess to the pesto. Fresh basil gives a burst of flavor, making it aromatic and inviting. To enhance the taste, I use toasted walnuts. They add a nice crunch and depth of flavor. Garlic cloves bring a savory kick, and nutritional yeast is optional but offers a cheesy taste without dairy. For seasoning, fresh lemon juice brightens the dish, while extra virgin olive oil adds richness. I like to finish with salt and black pepper, ensuring each bite is perfectly seasoned. This combination makes a delightful meal that is not just healthy but bursting with flavor. You can find the full recipe to guide you through the steps and enjoy this vibrant dish. To start, grab your zucchini. You can use a spiralizer or a vegetable peeler. A spiralizer makes nice, curly noodles. If you don’t have one, don’t worry! A vegetable peeler works well too. Just slice the zucchini into long, thin strips. After you finish, set the zucchini noodles aside in a bowl. This will keep them fresh and ready for the next steps. Next, it's time to make the pesto. In a blender or food processor, combine these ingredients: one ripe avocado, fresh basil leaves, toasted walnuts, and garlic cloves. If you want a cheesy flavor, add nutritional yeast. Then, pour in fresh lemon juice and olive oil. Blend everything on high until the mix is smooth. If it’s too thick, add a splash of olive oil or a bit of water. Scrape down the sides as needed to mix well. Now, let’s bring it all together! Take the bowl with your zucchini noodles. Pour the freshly made avocado pesto over the noodles. Gently toss the noodles with the pesto. This ensures every strand gets a nice coating. You want the flavors to blend well. If you like, add a sprinkle of salt and black pepper to taste. Enjoy this fresh, vibrant meal! For the full recipe, check out the detailed instructions above. To make the best pesto, find the right texture. If your pesto is too thick, add more olive oil. You can also use a little water to thin it out. Keep tasting your pesto as you mix. Adjust the salt and pepper to suit your taste. A well-seasoned pesto makes a big difference. Make your dish look beautiful. Serve the zucchini noodles in nice bowls. For a pop of color, add halved cherry tomatoes on top. You can also sprinkle grated Parmesan cheese for extra flavor and charm. Drizzle a bit of olive oil around the plate for an elegant touch. Zucchini noodles with pesto are great on their own. But they pair well with grilled chicken or shrimp. You can also serve them with crusty bread to complete the meal. They’re perfect for summer picnics or family dinners. Enjoy your dish fresh and vibrant! {{image_4}} You can mix up your pesto with different nuts. Pine nuts and pistachios work well and add a nice twist. If you want to skip avocado, try spinach or kale. These greens give a fresh flavor and bright color. You can serve zucchini noodles cold or warm. Cold noodles work great for summer meals. Warm noodles are perfect for cozy dinners. Add protein like grilled chicken or shrimp for a filling dish. Extra veggies, like bell peppers or carrots, also blend nicely. Zucchini noodles are great for gluten-free and vegan diets. They are low in carbs, making them perfect for light meals. If you want a creamy texture, include nuts or a splash of coconut milk. These options keep your dish healthy and tasty. To keep raw zucchini noodles fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. Keep them in the fridge and use within two to three days. If you have cooked zucchini noodles with pesto, they should be eaten soon. Store them in an airtight container in the fridge. They can stay fresh for one to two days. The pesto may change texture, but the flavors will still be good. For pesto sauce, refrigerate it in an airtight container. It lasts about four to five days in the fridge. To keep it fresh, drizzle a thin layer of olive oil on top before sealing. This creates a barrier to air. If you want to save pesto for later, freezing is a great option. Pour pesto into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag. You can use them as needed for quick meals. Zucchini can last about a week in the fridge. Check for soft spots or discoloration as signs of spoilage. Fresh basil lasts about three to five days, while avocados should be used within a few days of ripening. Pesto should be used within a week when refrigerated. If it changes color or has an off smell, toss it. Always trust your senses when checking for spoilage. Enjoy your zesty zucchini noodles with creamy avocado pesto while they’re fresh! Check the Full Recipe for more delicious ideas. You can use a vegetable peeler or a box grater. Simply peel long strips from the zucchinis. If you use a box grater, run the zucchini along the wide side. Both methods give you thin strands similar to noodles. After you make them, place the noodles in a bowl. Yes, you can prepare the pesto ahead of time. Store it in an airtight container for up to three days. Add a thin layer of olive oil on top to keep it fresh. You can also freeze it in ice cube trays. Once frozen, transfer the cubes to a bag for later use. Zucchini is low in calories and high in water. It is rich in vitamins A and C. Avocado offers healthy fats and good fiber. Together, they help keep you full and satisfied. This combo supports heart health and digestion. Enjoy these tasty ingredients for a healthy meal! This blog post covered how to make delicious zucchini noodles with a fresh pesto sauce. We looked at essential ingredients like zucchini, avocado, and basil. You learned step-by-step instructions for preparing the dish and tips for perfecting your pesto. Don't forget to explore variations for different diets and storage tips to keep it fresh. Zucchini noodles are healthy and versatile. Enjoy them at your next meal!

Zucchini Noodles with Pesto

Discover a delicious way to enjoy your veggies with these zesty zucchini noodles paired with creamy avocado pesto! This refreshing dish features spiralized zucchini tossed in a rich, flavorful avocado sauce that's quick to make and perfect for any meal. Packed with nutrients and vibrant colors, it's a feast for both the eyes and the palate. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 medium zucchinis

1 ripe avocado, pitted and peeled

1 cup fresh basil leaves, packed

1/4 cup walnuts, toasted for depth

2 cloves garlic, peeled

2 tablespoons nutritional yeast (optional for a cheesy flavor)

2 tablespoons fresh lemon juice, freshly squeezed

1/4 cup extra virgin olive oil, plus more for adjusting consistency

Salt and black pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare Zucchini Noodles: Use a spiralizer to gently twist the zucchinis, creating long, thin strands of zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to slice the zucchinis into long, thin strips. Once done, set them aside in a large bowl.

    Make the Pesto: In a high-speed blender or food processor, combine the ripe avocado, fresh basil leaves, toasted walnuts, garlic cloves, nutritional yeast (if using), fresh lemon juice, and olive oil.

      Blend to Perfection: Blend the mixture on high until you achieve a smooth and creamy texture, scraping down the sides as necessary to ensure everything is well mixed. If the pesto is too thick, add a splash of olive oil or a bit of water to reach your desired consistency.

        Season to Taste: Once blended, taste the avocado pesto and season with salt and black pepper according to your preference.

          Combine and Coat: In the bowl with the zucchini noodles, pour the freshly made avocado pesto over. Gently toss the noodles with the pesto until each strand is coated evenly with the luscious sauce.

            Plating: Serve the zucchini noodles immediately. For a vibrant finish, garnish each serving with halved cherry tomatoes, adding a pop of color, and a sprinkle of grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: For an elegant touch, serve the noodles in individual bowls and arrange the cherry tomatoes in a circular pattern on top for visual appeal. Drizzling a bit of extra virgin olive oil around the plate can elevate the presentation further. Enjoy your fresh and vibrant dish!