To make the zucchini noodles, all you need is a spiralizer (or you could julienne them, but who really wants to do that?) I recommend investing in a spiralizer because you’ll really get so much use out of it, not just zucchini, and you can get one at around $30 or less!
Now this tastes just as good cold, especially if you like crisp raw veggies, but since I prefer my zoodles having that pasta feel, I simply sauteed mine for a few minutes on the stove and then just tossed them with the pesto sauce.
1 Tbsp olive oilFor the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 Tbsp lemon juice
½ tsp. sea salt
¼ cup olive oil
Cracked black pepper, to taste
(To simplify this pesto sauce, which I do and it’s super tasty, just do avocados, jarred pesto, and and pine nuts.)
- Spiralize your zucchini and place on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. Or If you prefer, bring water to a boil and cook zucchini noodles for about 2 minutes. Drain in a colander and let cool. (If necessary, you can run them under cold water to stop them from over-cooking.)
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy! If you love tomatoes, this is super tasty to top with baby tomatoes!