Avocado Pesto Zucchini Noodles is the perfect treat when you’re craving pasta but don’t want that heavy feeling in your stomach from eating it. When zucchini is abundant in the summer, I end up making this dish at least once a week. This recipe can be adapted to any

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Avocado Pesto Zucchini Noodles

Avocado Pesto Zucchini Noodles

Course Main Course

Cuisine American, Italian

Keyword zucchini noodles

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

Calories 386 kcal

Author Chef Rhadia

Ingredients

• 1.5 oz or 1 cup basil
• ¼ cup sliced almonds
• 1 teaspoon lemon zest
• 1 garlic clove
• 3 tablespoons of parmesan cheese
• 1 avocado
• ¼ cup extra virgin olive oil
• 2 tablespoons water
• ½ teaspoon kosher salt
• 2 medium-sized organic zucchinis
• 2 tablespoons extra virgin olive oil

Instructions

1. With a julienne peeler or mandolin, slowly take the peeler and run it down the side of the zucchini making thin longs strips. Stop once you get to inner layers of the zucchini and seeds. Set aside in a bowl.
2. In a food processor, add the basil, almonds, lemon zest, garlic, parmesan, avocado, olive oil, water and kosher salt. Puree until creamy and smooth.
   
3. In a sauté pan, add 2 tablespoons of olive oil to a pan and then add the zucchini noodles and a few dollops of the pesto and stir until incorporated. Cook for about 5 minutes or until the desired doneness of the zucchini. Garnish with grated parmesan.