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To make this tasty dish, you need the following ingredients: - 4 medium zucchinis - 1 ripe avocado - 1 cup fresh basil leaves - 2 tablespoons lemon juice - 1/4 cup walnuts (or pine nuts) - 2 cloves garlic - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Cherry tomatoes (for garnish) - Grated Parmesan cheese (optional for garnish) Gather these items to create a simple yet flavorful meal. Each ingredient plays a key role in making the dish fresh and enjoyable. The zucchinis serve as a healthy base, while the avocado adds creaminess. Fresh basil brings aroma, and lemon juice gives a zing. The nuts add crunch, and garlic offers depth. You can adjust the spices to fit your taste. This recipe is flexible and perfect for any occasion. If you want to see the full process, check out the Full Recipe. To start, grab a spiralizer or a julienne peeler. Cut off the ends of the zucchinis first. Then, turn the zucchini into noodles using your tool of choice. This method gives you long, thin strands that mimic pasta. After you spiralize, place the noodles in a colander. Let them sit for a bit to drain excess moisture. This step helps keep your dish from becoming watery. Next, we’ll make the creamy avocado pesto. In a food processor, add the ripe avocado, fresh basil leaves, lemon juice, walnuts, garlic, salt, black pepper, and red pepper flakes if you want some heat. Pulse these ingredients together until they are finely chopped. As you blend, slowly drizzle in the olive oil. This helps achieve a smooth and creamy texture. The avocado gives a rich taste, while the basil adds freshness. Now it’s time to cook the zucchini noodles. Heat a large skillet over medium heat. Add the noodles and sauté them for about 2-3 minutes. You want them to be tender but still have a slight crunch. Be careful not to overcook them. Overcooking will lead to soggy noodles that don’t hold their shape. Once the noodles are ready, remove the skillet from heat. Add the creamy avocado pesto to the cooked zucchini noodles. Use a gentle tossing method to coat the noodles evenly with the pesto. Make sure every strand gets a nice layer of that flavorful sauce. For presentation, serve the noodles in bowls and top them with halved cherry tomatoes and a sprinkle of grated Parmesan cheese if you like. This adds a lovely touch to your dish. For the full recipe, check out the instructions above. To keep your zucchini noodles firm, avoid soggy noodles. After spiralizing, let them sit in a colander. This step drains excess moisture. You can also sprinkle salt on them to draw out water. For cooking, aim for a short time. Sauté the noodles for only 2 to 3 minutes. This way, they stay slightly crunchy and full of flavor. To boost flavor, think about adding spices. A pinch of oregano or thyme can work wonders. You might also enjoy a squeeze of lemon juice for brightness. When it comes to protein, grilled chicken or shrimp pairs well with this dish. For a veggie option, try chickpeas or tofu. They add depth and make the meal heartier. To make zucchini noodles, use a spiralizer. This tool creates long, thin strands. A julienne peeler also works well, though it takes more time. For the avocado pesto, a good food processor is key. Look for one with a strong motor. This feature helps blend the ingredients smoothly. You want a creamy texture without lumps. Explore the [Full Recipe](#) for more details on how to make this dish. {{image_2}} You can change the flavor of your pesto. Try a sun-dried tomato pesto. Blend sun-dried tomatoes, garlic, and nuts. This gives a rich taste and a pop of color. Another fun twist is using peanut butter or almond butter. Mix these with basil and garlic for a nutty flavor. It’s great for a unique twist on the classic. Want to make your meal heartier? Add grilled chicken or shrimp. Just cook them on a grill or pan. Slice and mix them with your zucchini noodles. If you prefer vegetarian options, chickpeas work well too. They add protein and a nice texture to the dish. Zucchini noodles are great for fresh, seasonal veggies. In summer, add cherry tomatoes, bell peppers, or arugula. They bring brightness and crunch. In autumn, consider roasted butternut squash or kale. These add warmth and depth to your meal. Enjoy experimenting with seasonal flavors! To keep your zucchini noodles fresh, store them in the fridge. Place them in a sealed container. This helps prevent moisture loss. Keep them for up to three days. Avoid stacking them too high to prevent squishing. For the avocado pesto, use a small jar with a lid. Make sure to press plastic wrap against the surface. This helps reduce air exposure, which can cause browning. The pesto will stay fresh for about two days. When reheating, gently warm the zucchini noodles. Use a skillet over low heat. This method helps them stay firm. Avoid the microwave as it can make them mushy. For the avocado pesto, add a bit of water when reheating. This will help keep it creamy. Stir well to combine. Both ingredients can handle gentle reheating without losing their taste. Can you freeze zucchini noodles? Yes, you can! However, they may lose some texture. To freeze, spread them on a tray first. Once frozen, transfer them to a bag. They can last up to three months in the freezer. For the avocado pesto, freezing is also possible. Pour it into ice cube trays. Once frozen, pop them out and store in a bag. This way, you can use small portions later. It’s perfect for quick meals! You can make zucchini noodles without a spiralizer! Use a knife to cut the zucchini into thin strips. Another method is to use a box grater. Grate the zucchini lengthwise. You can also use a vegetable peeler to create wide, flat noodles. Each method gives a unique shape and texture. Yes, you can use store-bought pesto. It saves time and offers great taste. However, homemade pesto can taste fresher and brighter. Store-bought options may have preservatives. Check the label for quality and ingredients. Choose a brand with fresh ingredients for the best flavor. Yes, this recipe is low-carb. Zucchini is low in carbs and calories. It is a great substitute for traditional pasta. If you're on a low-carb diet, this dish fits well. The avocado in the pesto adds healthy fats without many carbs. You can serve zucchini noodles with many things. Grilled chicken or shrimp adds protein. Roasted vegetables add color and flavor. A simple side salad pairs well too. You can also serve garlic bread for a nice crunch. Zucchini noodles last about 2 to 3 days in the fridge. Store them in an airtight container to keep them fresh. If you notice excess moisture, use a paper towel to absorb it. For the best taste, eat them within the first day after cooking. This recipe for zucchini noodles with avocado pesto is both simple and tasty. You learned how to prepare fresh ingredients, create a creamy pesto, and cook zucchini noodles for the best texture. I shared tips to enhance flavor and offered variations to keep meals exciting. Remember, you can store leftovers efficiently and even freeze them. This dish is perfect for a light meal, full of nutrients. Enjoy making it and feel great about your simple, healthy choices. Happy cooking!

Zucchini Noodles with Pesto

Elevate your meal game with these delicious Zesty Zucchini Noodles with Creamy Avocado Pesto! This healthy, quick recipe combines spiralized zucchini with a rich avocado pesto that’s bursting with flavor. Perfect for a light lunch or dinner, it's easy to make and packed with fresh ingredients. Ready in just 25 minutes, your taste buds will thank you! Click through to discover the full recipe and bring this vibrant dish to your table!
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Ingredients
  

4 medium zucchinis

1 ripe avocado

1 cup fresh basil leaves

2 tablespoons lemon juice

1/4 cup walnuts (or pine nuts)

2 cloves garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a kick)

1 tablespoon olive oil

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional, for garnish)

Instructions
 

Prepare Zucchini Noodles: Use a spiralizer or julienne peeler to turn the zucchinis into noodles. Set aside in a colander to drain excess moisture.

    Make the Avocado Pesto: In a food processor, combine the avocado, basil leaves, lemon juice, walnuts, garlic, salt, black pepper, and red pepper flakes. Pulse until finely chopped, then slowly drizzle in olive oil while blending until smooth and creamy.

      Cook the Zucchini Noodles: In a large skillet over medium heat, lightly sauté the zucchini noodles for about 2-3 minutes, just until they are slightly tender but still retain some crunch. Avoid overcooking to prevent sogginess.

        Combine Noodles and Pesto: Remove the skillet from heat, and add the creamy avocado pesto to the cooked zucchini noodles. Gently toss to coat evenly, ensuring all noodles are covered with the pesto.

          Plate the Dish: Serve the zucchini noodles in bowls, garnished with halved cherry tomatoes and a sprinkle of grated Parmesan cheese if desired.

            Prep Time: 10 mins | Total Time: 25 mins | Servings: 4