Zucchini Noodles with Avocado Pesto
Zucchini Noodles with Avocado Pesto
Whip up this quick and healthy vegetarian noodle recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 2 large zucchini
  • 1 large ripe avocado, pit and seed removed, chopped
  • ½ cup fresh basil leaves
  • 2 tablespoons unsalted raw cashews
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4-6 tablespoon water, as needed
  • Perino tomatoes, chopped
  1. Prepare your zucchini noodles julienne style or spiralled.
  2. To make the avocado pesto, combine all ingredients, except water, and blend/puree until smooth. Slowly add water to mixture until desired consistency is reached.
  3. Toss zucchini pasta with avocado pesto and tomatoes until well combined, season with salt and pepper to taste. Serve topped with fresh basil leaves.

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