This Zucchini Noodles with Avocado Pesto dish is a California-inspired, vibrant dinner that packs a creamy punch without any dairy. The spiralized zucchini delivers a light, satisfying base, while the avocado pesto offers a luscious, herbaceous sauce enriched with toasted pine nuts and bright lemon. The result is a refreshing, nutritious meal that captures the season’s best produce and delivers on both texture and flavor. Perfect for hot days or any time you crave something fresh and satisfying, this recipe embodies the spirit of a healthy, plant-forward lifestyle.
Ingredients
Instructions
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place them in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
Meanwhile, in a food processor, combine avocados, basil, toasted pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
If desired, lightly sauté zucchini noodles in a large skillet over medium heat for 1-2 minutes to warm and slightly soften them (optional for a more tender texture). Do not overcook.
Toss zucchini noodles with the avocado pesto until well coated. If the pesto is too thick, add a splash of water to reach desired consistency.
Divide among four plates. Garnish with extra pine nuts and cherry tomato halves for a pop of color.
Serve immediately for best texture. Enjoy this refreshing, creamy, and vibrant keto-friendly meal!