This fresh and creamy avocado pesto on zucchini noodles is a fun twist on pasta! It’s healthy and bursting with flavor, making it a perfect dish for a light meal.
Honestly, I can’t get enough of that silky avocado pesto! 🌿 It’s super easy to whip up—just blend, mix, and twirl with your zucchini noodles. Who knew healthy could taste this good?
Key Ingredients & Substitutions
Zucchini: The star of this dish! You can spiralize it to create noodles. If you don’t have a spiralizer, using a vegetable peeler to create thin ribbons also works great.
Avocado: Ripe avocados are crucial for that creamy texture. If avocados aren’t available, you could use silken tofu as a vegan substitute for a similar creaminess.
Basil: Fresh basil adds vibrant flavor. If you can’t find it, use parsley or spinach as a good alternative, though the taste will shift slightly.
Nuts: I use pine nuts in the pesto, but walnuts or even almonds can be great substitutes and tend to be more budget-friendly.
Parmesan: While optional, Parmesan adds depth. For a vegan version, nutritional yeast can provide a cheesy flavor without dairy.
How Do You Get the Best Pesto Consistency?
Achieving a smooth and creamy pesto is a key step. Here’s how to get it just right:
- Start with a ripe avocado; it blends easier and adds that creamy mouthfeel.
- Pulse the ingredients in your food processor before adding oil to break them down. This helps with a smoother blend.
- When adding olive oil, do it slowly while the processor is running, allowing it to incorporate thoroughly.
- If the pesto feels too thick, adding a small splash of water or more olive oil can help achieve your desired consistency.
How to Make Creamy Avocado Pesto Zucchini Noodles
Ingredients You’ll Need:
For the Zucchini Noodles:
- 2 medium zucchinis, spiralized into noodles
For the Creamy Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts as alternative)
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Cherry tomatoes, halved
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare. It’s a quick and healthy option for lunch or dinner that you can whip up easily!
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles:
Using a spiralizer, turn the zucchinis into noodles and set them aside in a colander to let any excess moisture drain. If you don’t have a spiralizer, you can cut the zucchini into thin strips or ribbons with a vegetable peeler.
2. Make the Pesto:
In a food processor or blender, combine the ripe avocado, fresh basil leaves, pine nuts, garlic cloves, lemon juice, and Parmesan cheese (if using). Pulse the mixture until it is coarsely blended.
3. Blend Until Smooth:
With the food processor running, slowly drizzle in the olive oil. Keep blending until the mixture turns into a smooth, creamy pesto sauce. Scrape the sides and blend again if necessary to ensure everything is well combined.
4. Season to Taste:
Give your pesto a taste and add salt and freshly ground black pepper as desired. Adjust seasoning based on your preference.
5. Combine with Zucchini Noodles:
Toss the zucchini noodles in a large bowl with the creamy avocado pesto until they are evenly coated. You can serve it cold or warmed slightly; both ways are delicious!
6. Serve and Enjoy:
Plate the zucchini noodles and garnish with halved cherry tomatoes and more fresh basil leaves, if desired. Enjoy this light, creamy, and refreshing twist on a classic pasta dish!
Dig in and enjoy the delightful flavors of this healthy meal! 🌱🍝
Frequently Asked Questions (FAQ)
Can I Use Regular Pasta Instead of Zucchini Noodles?
Absolutely! If you prefer traditional pasta, feel free to cook your choice of pasta al dente and toss it with the creamy avocado pesto instead. Just remember to adjust the amount of pesto to your liking, as regular pasta tends to absorb more sauce!
How Can I Store Leftover Avocado Pesto?
Leftover avocado pesto can be stored in an airtight container in the refrigerator for up to 3 days. To help prevent browning, drizzle a thin layer of olive oil on top before sealing. Just give it a good stir before using it again!
What Can I Use Instead of Pine Nuts?
If you don’t have pine nuts on hand, walnuts, almonds, or even sunflower seeds make great substitutes! Each will give a slight variation in flavor but will still create a delicious pesto.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the pesto in advance! Just make sure to store it in an airtight container. It’s best to spiralize the zucchini noodles right before serving to maintain their texture. If desired, you can blanch the noodles briefly to soften them a bit!
