Ohhh yes — Creamy Avocado Pesto Zoodles 🥑🍝 are light, fresh, and so luxuriously creamy you won’t believe they’re actually good-for-you. Perfect for a breezy lunch, dinner-for-one, or a summer dinner party flex. 💚🌿✨
For the Zoodles:
- 2 medium zucchinis, spiralized into noodles (aka zoodles)
- Optional: a handful of cherry tomatoes, halved 🍅
- Olive oil for a light sauté
For the Avocado Pesto Sauce:
- 1 ripe avocado 🥑
- 1 cup fresh basil leaves 🌿
- 2 tbsp pine nuts or walnuts
- 1 clove garlic
- Juice of ½ lemon 🍋
- 2 tbsp olive oil
- Salt & pepper to taste
- Splash of water to thin if needed
Optional flavor boost: add 1 tbsp nutritional yeast or grated Parmesan for that umami pop 🧀✨
Instructions:
- Blend pesto: Add all sauce ingredients to a blender or food processor. Blend until smooth and creamy. Adjust consistency with water and season to taste.
- Sauté zoodles: Heat a drizzle of oil in a pan over medium heat. Toss in zoodles and cook for 2–3 mins just until slightly softened (don’t overcook — you want some bite!).
- Mix it up: Remove from heat, add the creamy avocado pesto, and toss until the zoodles are fully coated.
- Top it off: Garnish with fresh cherry tomatoes, extra basil, toasted nuts, or a sprinkle of cheese/nutritional yeast. Serve immediately.
Flavor Vibe:
Creamy, garlicky, herby, and fresh. It’s like pesto and guac had a love child, and it’s twirled around in a low-carb noodle hug. 💚💫
Want to pair this with a fun sparkling drink or a light dessert next? Or need a caption for sharing this green goddess dish on the ‘gram? I’m ready! 😎📸
