Zucchini Noodles with Avocado Pesto & Cherry Tomatoes
Introduction
Zucchini Noodles with Avocado Pesto & Cherry Tomatoes is a delightful and healthy dish that brings fresh flavors to your table. This recipe is not only easy to make but also perfect for those looking for a light, vegetarian meal. Combining the creaminess of avocado with the vibrant taste of basil, this dish is sure to impress!
Why Make This Recipe
This recipe is great for several reasons. First, it’s low in carbs, making it a fantastic option for those on a healthy eating journey. Second, it’s packed with vitamins and nutrients from the fresh vegetables and avocado. Lastly, it’s quick to prepare, taking just about 15 minutes, so it’s perfect for busy weeknights or a quick lunch!
How to Make Zucchini Noodles with Avocado Pesto & Cherry Tomatoes
Making Zucchini Noodles with Avocado Pesto & Cherry Tomatoes is simple and straightforward. Follow these easy steps to create a delicious meal.
Ingredients:
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe avocado, pitted and peeled
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 tablespoons lemon juice
- 1/4 cup pine nuts (or walnuts)
- 2 tablespoons olive oil
- 2–3 tablespoons water (to thin, if needed)
Directions:
In a blender or food processor, combine all avocado pesto ingredients: avocado, basil, garlic, lemon juice, pine nuts, and olive oil. Blend until smooth and creamy. If the pesto is too thick, add water to reach your desired consistency. Season with salt and pepper to taste.
Heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles and sauté for 2–3 minutes until they are just tender.
Add the halved cherry tomatoes to the skillet and cook for 1 more minute.
Remove the skillet from heat and toss the zucchini noodles gently with the avocado pesto until they are fully coated.
Serve immediately, garnished with extra basil, pine nuts, or a sprinkle of Parmesan if desired.
How to Serve Zucchini Noodles with Avocado Pesto & Cherry Tomatoes
Serve the zucchini noodles warm in a bowl or on a plate. You can add extra toppings like fresh basil, pine nuts, or grated Parmesan cheese for added flavor. This dish makes a wonderful main course or a side dish alongside grilled chicken or fish.
How to Store Zucchini Noodles with Avocado Pesto & Cherry Tomatoes
If you have leftovers, store the zucchini noodles separately from the avocado pesto in an airtight container. The zucchini can be kept in the fridge for up to 2 days, but the pesto is best enjoyed fresh. If you do have leftover pesto, it can be stored in the fridge for about 3 days.
Tips to Make Zucchini Noodles with Avocado Pesto & Cherry Tomatoes
Spiralizing Zucchini: If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons or simply slice the zucchini into thin strips.
Adjust the Garlic: If you’re not a fan of raw garlic, try roasting it beforehand for a sweeter flavor.
Use Different Nuts: Feel free to swap out pine nuts for walnuts or almonds based on your preference or what you have at home.
Variation
For a protein boost, consider adding grilled shrimp or sliced chicken breast to the dish. You can also add other vegetables like bell peppers or spinach for extra nutrition.
FAQs
1. Can I make the avocado pesto ahead of time?
Yes, you can make the avocado pesto a day in advance. Just store it in the fridge in an airtight container. To prevent browning, press plastic wrap directly onto the surface of the pesto.
2. Is this recipe gluten-free?
Absolutely! This dish is naturally gluten-free since it uses zucchini noodles instead of traditional pasta.
3. Can I freeze this recipe?
It’s not recommended to freeze zucchini noodles as they become watery when thawed. However, you can freeze the avocado pesto for later use.
Enjoy your Zucchini Noodles with Avocado Pesto & Cherry Tomatoes! It’s a tasty and healthy dish that takes no time to prepare.
