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Raw Avocado Pesto Zucchini Noodles

Raw Avocado Pesto Zucchini Noodles

Experience a burst of fresh flavors with Raw Avocado Pesto Zucchini Noodles, the perfect summer dish that combines health and taste. This quick and easy recipe transforms simple zucchini into delightful noodles, coated in a creamy avocado pesto made from ripe avocados, fresh basil, and zesty garlic. Whether you’re looking for a light lunch or a vibrant dinner option, these zoodles are not only nutritious but also incredibly versatile, fitting seamlessly into vegan and keto diets. Serve them as a main meal or pair them with your favorite protein for an added boost. Embrace this deliciously healthy alternative to traditional pasta that is bound to impress your guests and satisfy your cravings.

  • Total Time: 22 minute
  • Yield: Serves 4

Ingredients

Scale
  • 3–4 medium zucchinis
  • 2 ripe avocados
  • 2 cups fresh basil
  • 3–4 cloves garlic
  • Juice of 1 lemon
  • 1/4 cup hemp seeds or pine nuts
  • Sea salt and red pepper flakes to taste

Instructions

  1. Spiralize the zucchinis into noodle shapes and transfer them to a large mixing bowl.
  2. In a food processor, blend together the avocados, basil, garlic, lemon juice, hemp seeds or pine nuts until smooth.
  3. Pour the avocado pesto over the zoodles and toss gently until they are well-coated.
  4. Serve immediately or chill in the refrigerator until ready to enjoy.
  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: None
  • Category: Main
  • Method: Raw
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 plate (250g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 4g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 9g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Opt for fresh, firm zucchinis for the best texture. Experiment by adding seasonal vegetables like cherry tomatoes or bell peppers. For extra creaminess in your pesto, add more olive oil if desired.

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