![- 2 medium zucchinis - 1 large ripe avocado - 1 cup fresh basil leaves - 2 tablespoons lemon juice - 2 tablespoons extra virgin olive oil - 1 clove garlic - 1/4 cup walnuts or pine nuts - Salt and pepper to taste - 1 cup cherry tomatoes, halved - Crumbled feta cheese When I make zucchini noodles with pesto, I focus on fresh ingredients. The zucchinis serve as the base, giving a light and healthy feel. I choose ripe avocados for a creamy texture in the pesto. Fresh basil adds a bright flavor that pairs well with the other ingredients. Lemon juice gives a tangy kick, while olive oil adds richness. Garlic offers a bold taste, and walnuts or pine nuts bring crunch. For seasoning, salt and pepper enhance all the flavors. I often add cherry tomatoes on top for color and sweetness. Crumbled feta cheese can bring a salty bite, making the dish even more delightful. Check out the full recipe for all the steps to create this tasty meal! First, you will need to spiralize your zucchinis. A spiralizer is the best tool for this job. It turns the zucchinis into long, curly noodles. If you don’t have a spiralizer, don’t worry. You can use a vegetable peeler instead. Just run the peeler down the zucchini to create long strips. Once you have the noodles ready, set them aside. To remove extra moisture, sprinkle salt on the noodles. Let them sit in a colander for about 10 minutes. This step helps keep your dish from getting soggy. Next, it’s time to make the avocado pesto. Gather these ingredients: ripe avocado, fresh basil leaves, lemon juice, olive oil, minced garlic, walnuts, salt, and pepper. Place all these items in a food processor. Blend the ingredients until smooth and creamy. If the pesto is too thick, add a tablespoon of water. This will help you reach the right consistency for the sauce. Now, mix the zucchini noodles with your avocado pesto. Use a large mixing bowl for this. Gently toss the noodles until they are well coated with the pesto. For a beautiful presentation, arrange the noodles in a nest shape on your plate. Top with halved cherry tomatoes for a burst of color. If you like, sprinkle some crumbled feta cheese on top as well. Serve the dish right away for the best flavor. For this full recipe, check out the [Full Recipe]. When making zucchini noodles with pesto, fresh ingredients make a big difference. - Choosing the best avocados: Look for avocados that feel soft but not mushy. Dark skin often means ripeness. - Selecting basil: Fresh basil should smell strong and fragrant. Look for vibrant green leaves without any browning. - Importance of quality olive oil: Use extra virgin olive oil for a rich flavor. It enhances the taste of both the pesto and the noodles. Zucchini noodles can be tricky, but I have tips to help. - Drawing moisture from zucchini noodles: After spiralizing, sprinkle salt on the noodles. Let them sit in a colander for ten minutes. This helps remove excess moisture, making them less soggy. - Alternative cooking methods: You can sauté or steam zucchini noodles briefly. This adds warmth without making them too wet. Enhancing flavor is key for a great dish. - Adding spices or herbs to the pesto: You can mix in red pepper flakes for a kick. Try adding lemon zest for brightness. - Recommended cheese pairings: Crumbled feta cheese adds saltiness. Grated Parmesan also pairs well and adds depth to the pesto. For a deeper dive into the recipe, check out the Full Recipe. {{image_4}} You can switch up the pesto to fit your taste. If you want a change from basil, try arugula or spinach. Both greens give a fresh twist. You can even blend them for a unique flavor. If you have nut allergies, don't worry! Use seeds like sunflower or pumpkin instead of nuts. They add a nice crunch and flavor without the risk. Want to make your dish even better? Toss in cherry tomatoes or bell peppers. They add color and extra taste. You can also try other spiralized veggies. Carrots or sweet potatoes work well. They mix nicely with the zucchini noodles and keep it fun. These zucchini noodles taste great with grilled chicken or seafood. The flavors blend well and create a complete meal. You can also serve them as a cold pasta salad. Just chill the noodles and mix in the pesto. This makes a perfect dish for hot days. For a full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. Enjoy the flexibility and fun of this dish! To keep your zucchini noodles fresh, store them in an airtight container. Place a paper towel inside to absorb extra moisture. Use them within 2-3 days for the best taste. For the pesto sauce, transfer it to a jar and cover it with a thin layer of olive oil. This helps prevent browning. Seal it tightly and place it in the fridge. Enjoy your pesto within a week. You can freeze zucchini noodles, but they may lose some crunch. To freeze, lay them flat in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Use within 2-3 months for the best results. For pesto, freeze it in ice cube trays. Once solid, pop the cubes into a bag. This way, you can grab a portion whenever you need it. Pesto can last up to 6 months in the freezer. The best way to reheat zucchini noodles is in a skillet over medium heat. Add a splash of water to help steam them lightly. This keeps them tender. Avoid overheating to prevent mushiness. For the pesto, give it a quick stir before serving. If it seems thick, add a touch of olive oil or water. This will refresh the flavor and texture. Serve your reheated dish and enjoy! You can pair zucchini noodles with many tasty sides. Here are some ideas: - Grilled chicken for protein - Shrimp sautéed in garlic - A fresh mixed green salad - Roasted vegetables like bell peppers or asparagus - Crusty bread for dipping in pesto These sides will add flavor and texture to your meal. Yes, you can make zucchini noodles in advance. - Store them in an airtight container. - Keep them in the fridge for up to three days. - Sprinkle a little salt to draw out extra moisture before storing. Make sure to use them quickly, as they can get soggy. Absolutely, this recipe is perfect for meal prep! - You can cook a big batch and store it. - Keep the zucchini noodles and pesto separate until you're ready to eat. - Use airtight containers to store each part. This way, your meal stays fresh and tasty for the week. Zucchini noodles offer many health benefits: - They are low in calories, with just about 20 calories per cup. - They provide fiber, which helps with digestion. - Zucchini is high in vitamins A and C, which support skin health. - The avocado in the pesto adds healthy fats. Overall, this dish is a great choice for a light and healthy meal. This blog post shared a delicious and healthy recipe for zucchini noodles with avocado pesto. We discussed fresh ingredients and how to make the dish step by step. I included tips for choosing produce and enhancing flavors. You can vary the recipe or store leftovers for later. In the end, this meal is simple, tasty, and good for you. Enjoy making it your own!](https://tastyhatch.com/wp-content/uploads/2025/05/6cc7b970-48ee-4715-9781-0d3402c39259-250x250.webp)
Zucchini Noodles with Pesto
Discover the joy of Zesty Zucchini Noodles with Avocado Pesto, a fresh and healthy dish perfect for any meal! This easy recipe combines spiralized zucchini with a creamy avocado pesto made from ripe avocados, basil, and walnuts, making it both delicious and nutritious. Perfect for a quick lunch or dinner, this vibrant dish is ready in just 30 minutes. Click through to explore the full recipe and elevate your cooking game!