A light and refreshing alternative to traditional pasta, packed with healthy fats and fresh flavors.

Ingredients:

For the Zucchini Noodles:

  • 2 medium zucchini, spiralized into noodles
  • 1/2 teaspoon sea salt
  • 1 teaspoon olive oil

For the Avocado Pesto:

  • 1 ripe avocado
  • 1/4 cup fresh basil leaves
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pine nuts or walnuts (optional)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons water (to adjust consistency)

Optional Toppings:

  • Cherry tomatoes, halved
  • Red pepper flakes (for a spicy kick)
  • Toasted pine nuts or hemp seeds
  • Nutritional yeast or grated vegan Parmesan

Instructions:

  1. Prepare the zucchini noodles:

    • Place the spiralized zucchini in a colander and sprinkle with sea salt.
    • Let sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
    • Heat olive oil in a pan over medium heat and lightly sauté zucchini noodles for 1-2 minutes (optional, for a softer texture).

  2. Make the avocado pesto:

    • In a blender or food processor, combine avocado, basil, garlic, lemon juice, olive oil, nuts (if using), salt, and pepper.
    • Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached.

  3. Assemble the dish:

    • Toss the zucchini noodles with the avocado pesto until evenly coated.
    • Garnish with cherry tomatoes, red pepper flakes, toasted pine nuts, or nutritional yeast.

  4. Serve immediately and enjoy a creamy, refreshing, and nutrient-packed meal!

This Zucchini Noodles with Avocado Pesto is a low-carb, anti-inflammatory, and gut-friendly dish perfect for a light dinner.