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- 4 medium zucchinis - 1 ripe avocado - 2 cups fresh basil leaves - 1/4 cup walnuts (or pine nuts) - 2 cloves garlic, minced - 2 tablespoons nutritional yeast - 2 tablespoons lemon juice - 1/4 cup extra-virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Grated Parmesan cheese or vegan alternative (optional, for serving) When measuring ingredients, use standard kitchen tools. A cup is 8 ounces. A tablespoon is 15 milliliters. For smaller amounts, a teaspoon is 5 milliliters. Precision gives you better taste. You can add a pinch of red pepper flakes for heat. A squeeze of lime juice gives a fresh twist. Try adding spinach to the pesto for extra greens. Sun-dried tomatoes can add depth to your dish. To start, take four medium zucchinis. Use a spiralizer or a vegetable peeler to make zucchini noodles, often called zoodles. If you use a spiralizer, it’s quick and fun! After you create the zoodles, place them in a colander. This step helps drain out excess moisture. Let them sit for about five minutes. This way, your dish won't get watery later. Next, we need to make our creamy avocado basil pesto. Grab one ripe avocado and scoop it into a food processor. Add in two cups of fresh basil leaves for a bright flavor. Toss in a quarter cup of walnuts or pine nuts for some crunch. Then, add two cloves of minced garlic for a kick. Sprinkle in two tablespoons of nutritional yeast. This adds a cheesy taste without dairy. Squeeze in two tablespoons of lemon juice for a fresh zing. Season with salt and pepper to taste. Blend everything until smooth. While blending, slowly pour in a quarter cup of extra-virgin olive oil. This makes the pesto creamy. Taste it and adjust the seasoning if needed. Now it’s time to bring it all together. In a large bowl, add the drained zucchini noodles. Pour the avocado basil pesto over the zoodles. Toss them gently until the noodles are evenly coated. This is where the magic happens! The zoodles soak up all that rich flavor. For a nice touch, plate the zoodles and top them with halved cherry tomatoes. If you like, add some grated Parmesan cheese or a vegan option on top. Enjoy your meal fresh and vibrant! For the full recipe, check out the section above. To make perfect zucchini noodles, you need a few tools. A spiralizer is my favorite. It turns the zucchini into long, fun noodles. You can also use a vegetable peeler. This tool makes wide strips. A sharp knife works too; just cut thin slices. Each tool gives you a different shape and texture. Choose the one that suits you best! If you have leftovers, store them right. Keep the zucchini noodles and pesto separate. Use an airtight container to keep them fresh. The noodles can last in the fridge for two days. The pesto stays good for about a week. Just make sure to cover it with oil to prevent browning. When you're ready to eat, mix them again for a tasty meal. Watery zoodles can ruin your dish. To prevent this, salt the noodles first. Place them in a colander and let them sit for 10-15 minutes. This step helps draw out extra moisture. You can also pat them with a paper towel. Cooking the noodles briefly in a hot pan can help too. Just sauté them for a minute. This keeps them firm and tasty. {{image_2}} You can change up the pesto for fun flavors. Try using spinach or arugula instead of basil. You can also swap walnuts for almonds or cashews. If you want a kick, add some chili flakes. For a creamier texture, blend in some Greek yogurt. These changes can make your dish unique and tasty. Serving zucchini noodles is easy and fun. You can add a sprinkle of lemon zest for a fresh twist. Another idea is to mix in roasted veggies, like bell peppers or mushrooms. This gives a nice crunch and color. You could also serve the zoodles in a bowl topped with your favorite sauce. Get creative with your servings to make every meal special. If you want extra protein, there are many options. Grilled chicken or shrimp works well with zucchini noodles. You can also use chickpeas for a plant-based choice. Tofu is another great option; just sauté it until golden. Adding protein makes the meal more filling and nutritious. Each choice can change the flavor and texture, so have fun experimenting! For the complete recipe, check out the Full Recipe section. Each serving of zucchini noodles with pesto is rich in nutrients. It has about: - Calories: 250 - Protein: 6g - Carbs: 12g - Fat: 22g This dish gives you a good balance of healthy fats and carbs. Zucchini adds fiber, and avocado brings healthy fats. Zucchini is low in calories but high in water. It helps keep you hydrated. It also has vitamins A and C. These vitamins boost your immune system and skin health. Pesto, made with basil and nuts, is full of antioxidants. Basil helps reduce inflammation. Nuts give you healthy fats and protein. Together, they create a tasty, healthful meal. This meal is light but filling. It offers a good mix of macronutrients. Zucchini noodles are low in calories and carbs, making them a great choice for weight loss. The avocado creates a creamy texture and adds healthy fats. Pesto enhances flavor while keeping the dish nutritious. For more details on how to prepare this dish, check the Full Recipe! You can make zucchini noodles with a simple vegetable peeler. First, wash the zucchinis. Then, hold the zucchini steady and peel long strips down the length. Keep going until you reach the seeds in the middle. This will give you flat noodles. You can cut these strips into thinner pieces to resemble traditional noodles. It takes a bit more time, but it's easy and fun! Yes, you can use store-bought pesto. It saves time and works well. Just make sure to choose a brand that uses fresh ingredients. Look for options without added preservatives. You can even mix in some fresh basil to enhance the flavor. It’s a great shortcut if you want a quick meal but still want that delicious pesto taste. Absolutely! This recipe is great for meal prep. You can make the zoodles and pesto in advance. Just keep them separate until you are ready to eat. Store the zoodles in a sealed container. The pesto can go in a jar or bowl. They will last in the fridge for up to three days. This way, you can have a fresh meal ready in minutes. Don't forget to check the Full Recipe for more tips! This blog post covered how to make tasty zucchini noodles with avocado basil pesto. We explored the key ingredients, gave step-by-step instructions, and shared handy tips. You learned about flavor variations and the health benefits of this dish. Consider trying unique ingredients or adding protein to make it your own. Enjoy your meals and feel proud of your cooking! Zucchini noodles can be fun and healthy with just a little creativity.

- Zucchini Noodles with Pesto

Looking for a quick and healthy meal? Try my delicious Zucchini Noodles with Pesto! This vibrant dish combines fresh zucchini noodles with a creamy avocado basil pesto, all made in minutes with just a few ingredients. Perfect for busy nights or a light lunch, this recipe is not only simple but packed with flavor and nutrients. Click through to discover how to make this delightful meal and impress your taste buds!
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Ingredients
  

4 medium zucchinis

1 ripe avocado

2 cups fresh basil leaves

1/4 cup walnuts (or pine nuts)

2 cloves garlic, minced

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese or vegan alternative (optional, for serving)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) from the zucchinis. Set them aside in a colander to drain excess moisture.

    Make the Avocado Basil Pesto: In a food processor, combine the avocado, basil leaves, walnuts, minced garlic, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth. While blending, slowly pour in the olive oil until the mixture is creamy and well combined. Taste and adjust seasoning if needed.

      Combine Zoodles and Pesto: In a large bowl, toss the drained zucchini noodles with the avocado basil pesto until the noodles are evenly coated.

        Serve: Plate the zoodles and top with halved cherry tomatoes for a burst of color. If desired, sprinkle with grated Parmesan or a vegan alternative for added flavor.

          Enjoy Your Meal: Serve immediately while the zoodles are fresh and vibrant.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4