Spiralized zucchini with creamy avocado pesto and cherry tomatoes. Light, nourishing, ready in 20 minutes.
# What You'll Need:
→ Zoodles
01 - 2 medium zucchini, spiralized
02 - 1/2 tablespoon olive oil
03 - Pinch of salt
→ Avocado Pesto
04 - 1 ripe avocado, pitted and peeled
05 - 1 cup fresh basil leaves, packed
06 - 2 tablespoons pine nuts (or walnuts)
07 - 1 clove garlic
08 - 2 tablespoons lemon juice (about 1/2 lemon)
09 - 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - Extra basil leaves, for garnish
15 - Freshly ground black pepper, to taste
# Steps:
01 - Spiralize zucchini into noodle strands using a spiralizer. Cut any excessively long strands for easier eating.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add zoodles and pinch of salt. Sauté for 2–3 minutes until just tender but retaining crisp texture. Remove from heat.
03 - Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper in food processor. Blend until completely smooth and creamy, scraping down sides as needed.
04 - Transfer warm zoodles to large bowl. Add avocado pesto and toss thoroughly until noodles are evenly coated with sauce.
05 - Top with halved cherry tomatoes and additional fresh basil leaves. Add freshly ground black pepper to taste. Serve immediately while warm.
