Avocado Basil Pesto Zucchini Noodles
You can never have too many side dish recipes, so give Avocado Basil Pesto Zucchini Noodles a try. This gluten free and primal recipe serves 2 and costs $2.6 per serving. One portion of this dish contains roughly 10g of protein, 18g of fat, and a total of 244 calories. 242 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe from Inspiralized requires parmesan cheese, fresh basil leaves, garlic, and water. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is awesome. Similar recipes include Avocado Basil Pesto Zucchini Noodles, Zucchini Noodles with Basil Avocado "Pesto, and Avocado Basil Pesto Zucchini Noodles + Learn How I Eat & Exercise.
Servings: 2
Preparation duration: 25 minutes
Ingredients:
1/2 large ripe avocado
1/2 cup packed fresh basil leaves
2 cloves garlic
1/2 cup sliced grape tomatoes
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice (from 1 small lemon)
1/4 cup grated parmesan cheese
2 tablespoons pine nuts
3 tablespoons water, plus more if necessary
2 medium zucchini, ends trimmed
Equipment:
peeler
bowl
food processor
canning jar
Cooking instruction summary:
Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes. Serve room temperature or chilled.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Step by step:
1. Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles.
2. Add noodles to a large bowl.
3. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.
4. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.
5. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes.
6. Serve room temperature or chilled.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Nutrition Information:
covered percent of daily need
