Zucchini Noodles with Creamy Avocado Pesto

⏱ 20 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 800 g zucchini
  • 2 piece ripe avocado
  • 1 bunch basil
  • 1 clove garlic
  • 40 g pine nuts
  • 30 ml olive oil
  • 1 piece lemon
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Turn the zucchini into noodles with a spiralizer. Lay them on a kitchen towel, sprinkle lightly with salt and let them rest so excess water is drawn out.
  2. Toast the pine nuts in a dry pan until golden, then let them cool.
  3. Blend the avocado, basil, garlic, olive oil and the juice of the lemon with salt and pepper into a smooth, creamy pesto.
  4. Pat the zoodles dry, toss them thoroughly with the pesto and serve scattered with the toasted pine nuts.
← Back
Zucchini Noodles with Creamy Avocado Pesto
📖 Culinse
veganquickgluten-freesummer

Zucchini Noodles with Creamy Avocado Pesto

Spiralized zucchini in a silky avocado and basil pesto, raw and fresh. A light low-carb dish for hot summer days..

⏱

Cook time

20 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

330 kcal

Calories

6 g

Protein

28 g

Fat

14 g

Carbs

Ingredients

For 4 servings

Estimated cost~€8.30 · ~€2.10/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Turn the zucchini into noodles with a spiralizer. Lay them on a kitchen towel, sprinkle lightly with salt and let them rest so excess water is drawn out.

  2. 2

    Toast the pine nuts in a dry pan until golden, then let them cool.

  3. 3

    Blend the avocado, basil, garlic, olive oil and the juice of the lemon with salt and pepper into a smooth, creamy pesto.

  4. 4

    Pat the zoodles dry, toss them thoroughly with the pesto and serve scattered with the toasted pine nuts.

Zucchini Noodles with Creamy Avocado Pesto Recipe | Culinse