![For this fresh and tasty dish, gather the following ingredients: - 4 medium zucchinis - 1 ripe avocado - 2 cups fresh basil leaves, tightly packed - 1/4 cup walnuts (or substitute with pine nuts) - 2 cloves garlic, peeled and minced - 2 tablespoons nutritional yeast - 2 tablespoons freshly squeezed lemon juice - 1/4 cup extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Handful of cherry tomatoes, halved - Grated Parmesan cheese or a vegan cheese alternative (optional) This dish is not only delicious but also healthy. Here’s a quick look at the nutritional benefits: - Zucchini is low in calories and high in water. - Avocado provides healthy fats and fiber. - Basil adds antioxidants and vitamins. - Walnuts offer omega-3 fatty acids. - Nutritional yeast gives you a cheesy flavor without dairy. You can make this dish your own by swapping ingredients. Here are some ideas: - Zucchini: Use spiralized carrots or yellow squash for a different twist. - Avocado: Replace with a ripe banana for a sweet touch. - Nuts: Almonds or pecans can work instead of walnuts. - Nutritional Yeast: Use grated cheese if you prefer a dairy option. - Lemon Juice: Lime juice can add a zesty flavor. Feel free to experiment with these options to find what you love most. The recipe remains flexible while still being so satisfying. For the full recipe, check out the instructions on how to bring this dish together! To start, I use a spiralizer or a vegetable peeler to turn the zucchinis into noodles, also known as zoodles. This process is easy and fun! After making the zoodles, I place them in a colander. I lightly sprinkle salt over the top and let them sit for about ten minutes. This step helps draw out excess moisture, which keeps the zoodles firm and tasty. Next, I make the avocado basil pesto. I grab my high-speed food processor and add the ripe avocado, fresh basil leaves, walnuts, and minced garlic. I also toss in nutritional yeast for a cheesy taste without dairy. Then, I squeeze in some fresh lemon juice and add a pinch of salt and pepper. I blend everything until it becomes creamy. While blending, I slowly drizzle in olive oil until the pesto is smooth. I give it a taste and adjust the flavor if needed. Once the zucchini noodles are ready, I move them to a large mixing bowl. I add the creamy avocado basil pesto and gently toss everything together. I make sure to coat the zoodles without breaking them. The goal is to mix until every noodle is covered in pesto. This simple step transforms the zoodles into a delightful dish! For a burst of color, I scatter halved cherry tomatoes on top. If I want, I can sprinkle some grated Parmesan cheese or a vegan alternative for extra flavor. To make great zoodles, start with firm zucchinis. Look for ones that feel heavy and smooth. Use a spiralizer, julienne peeler, or a simple vegetable peeler to create thin noodles. After cutting, sprinkle the zoodles lightly with salt and let them sit in a colander for about 10 minutes. This step helps remove excess moisture, giving you a better texture. Taste your pesto as you mix. If you want it more tangy, add a bit more lemon juice. For a nuttier taste, increase the walnuts or switch to pine nuts. If your pesto feels too thick, drizzle in more olive oil. Remember, the right balance makes all the difference! When serving, use a large bowl or plate to showcase your zoodles. Top them with halved cherry tomatoes for a bright touch. If you like cheese, sprinkle some grated Parmesan or a vegan alternative over the dish. Serve it immediately for the freshest taste. Dive into this colorful plate and enjoy every bite! For the full recipe, click [Full Recipe]. {{image_4}} You can make zucchini noodles with pesto even heartier by adding protein. Grilled chicken or shrimp are fantastic choices. Simply cook them in a pan with a bit of olive oil. Once done, slice them and toss them in with your zoodles. If you want a plant-based option, try chickpeas or tofu. Both add great texture and flavor. While the avocado basil pesto is creamy and delicious, you can switch things up. Try using spinach or arugula instead of basil for a new taste. You can also swap walnuts for almonds or sunflower seeds. Each choice brings a unique flavor and texture to your dish. Experimenting with different cheeses can create a new twist on the classic pesto. Serve your zucchini noodles with pesto in various ways. For a fresh salad, add cold zoodles and chill them before mixing with pesto. You can also bake them. Spread the zoodles and pesto in a baking dish, top with cheese, and bake until bubbly. This adds a warm, comforting twist to the dish. Your guests will love the new styles! For the full recipe, check out the complete guide to Zucchini Noodles with Avocado Basil Pesto. To store leftover zucchini noodles, place them in an airtight container. Make sure they are dry to avoid excess moisture. They can last in the fridge for 2 to 3 days. Just remember that they can get soggy over time. For pesto, keep it in a sealed jar. Drizzle a thin layer of olive oil on top to prevent browning. It stays fresh in the fridge for about a week. You can also freeze it in ice cube trays for longer storage. When reheating zucchini noodles, use a pan on low heat. Add a splash of water or olive oil to help them heat evenly. Stir gently for about 2 to 3 minutes until warm. Be careful not to cook them too long; you want them crisp, not mushy. Enjoy this dish while it's fresh and delightful! For the full recipe, check out the detailed instructions above. Yes, you can use regular pasta. However, zucchini noodles provide a low-carb option. They have fewer calories and add more veggies to your meal. If you like pasta, try a mix of both for a fun twist. To make this dish vegan, simply skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor. This recipe already uses avocado for creaminess, so you won’t miss the dairy. Zucchini noodles are low in calories and rich in fiber. They also contain vitamins A and C, which are great for your skin and immune system. Eating more veggies like zucchini can help keep your weight in check. Zucchini noodles can last 2 to 3 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any moisture, use a paper towel to absorb it before sealing. You can serve zucchini noodles with grilled chicken, shrimp, or a light salad. Adding roasted veggies or garlic bread also makes a nice side. For a complete meal, try pairing it with a refreshing drink, like lemonade. For the full recipe, check out the section above. Zucchini noodles with avocado basil pesto are a healthy, fun dish to make. You learned about the key ingredients, how to prepare zoodles, and ways to store leftovers. I shared tips for perfect zoodles and how to adjust the pesto flavor. You can even explore variations with added proteins or different pesto mixes. Give this recipe a try, and enjoy a fresh twist on pasta. It’s a crowd-pleaser that’s simple and delicious!](https://spoonfulsavory.com/wp-content/uploads/2025/04/aa8b03f0-0407-496f-aba2-35cb686d944a-250x250.webp)
- Zucchini Noodles with Pesto
Looking to elevate your mealtime with a fresh and delightful dish? Try zucchini noodles with pesto! This tasty recipe is easy to prepare and bursting with flavor. Learn how to create creamy avocado basil pesto and perfectly prepare zoodles for a light, satisfying meal. Customize it with your favorite ingredients or protein for a personal touch. Click through to explore the full recipe and discover tips for a fresh culinary experience!