IE 11 is not supported. For an optimal experience visit our site on another browser.

Zucchini Noodles with Avocado Pesto

PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(49)
TODAY
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(49)

Ingredients

  • 1/2 cup basil leaves, packed
  • 1 avocado, pitted, peeled and cubed
  • 1/4 cup almonds
  • 1 tablespoon nutritional yeast
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 3 zucchinis, spiralized or peeled into ribbons
  • Chef notes

    It's healthy and light yet filling and it's super simple to make. It's a go-to dinner for me!

    Technique tip: I prefer using a spiralizer to make the zucchini noodles. You can also use a vegetable peeler to cut them into wide, thin noodles.

    Swap Option: Use soba noodles instead of zucchini noodles.

    Preparation

    Combine the basil, avocado, almonds, nutritional yeast, olive oil, lemon juice, red pepper flakes and salt in a food processor.

    Process until the mixture is fully incorporated and reaches your preferred pesto consistency.

    Place the zucchini noodles in a bowl and pour the pesto over them. Toss to coat and serve.