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.

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.

Zucchini Noodles with Avocado Pesto