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To make zucchini noodles with pesto, gather these main ingredients: - 4 medium zucchinis - 1 ripe avocado - 1 cup fresh basil leaves - 2 tablespoons pine nuts (toasted) - 2 tablespoons nutritional yeast (optional) - 2 cloves garlic, minced - 1 tablespoon lemon juice - 3 tablespoons olive oil - Salt and pepper to taste These ingredients work together to create a fresh, tasty dish. Zucchini serves as a great low-carb base. The avocado adds creaminess, while basil packs in flavor. For added flair, consider these garnishes: - Cherry tomatoes, halved - Grated Parmesan cheese (optional) These toppings brighten the dish and add color. The tomatoes give a juicy burst, while Parmesan adds a salty kick. This dish is not just tasty; it’s healthy too! Here’s what each key ingredient offers: - Zucchini: Low in calories and high in water, it keeps you hydrated. - Avocado: Packed with healthy fats, it helps keep your heart healthy. - Basil: Rich in antioxidants, it supports overall wellness. - Pine nuts: Provide protein and healthy fats, making you feel full longer. - Nutritional yeast: Adds vitamins, especially B12, for energy. Eating this meal means you fill up on nutrients without the extra calories. It's a smart choice for any meal. For the full recipe, check out the complete guide! To make zucchini noodles, start with four medium zucchinis. Use a spiralizer for best results. If you don’t have one, a vegetable peeler works well too. Slice the zucchinis into thin strips. Next, place the noodles in a colander and sprinkle them with salt. This step helps remove excess moisture. Allow them to sit for about 15 minutes. After that, rinse the noodles under cold water. Pat them dry with paper towels. This keeps your dish from getting soggy. Now, let’s make the avocado basil pesto. Grab one ripe avocado, one cup of fresh basil leaves, and two tablespoons of toasted pine nuts. Add these to a food processor. Toss in two cloves of minced garlic, one tablespoon of lemon juice, and two tablespoons of nutritional yeast if you want a cheesy flavor. Blend these ingredients until they are smooth. With the processor running, slowly drizzle in three tablespoons of olive oil. This gives the pesto a creamy texture. Finally, season with salt and pepper to taste. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté them for 2 to 3 minutes. You want them slightly softened but still al dente. Remove the skillet from the heat. Now, toss the zucchini noodles with the avocado basil pesto until they are well coated. Serve the dish right away. Garnish with halved cherry tomatoes and, if you like, a sprinkle of grated Parmesan cheese. For the full recipe, check out the section above! To get the best texture for your zucchini noodles, start with fresh zucchinis. Look for firm ones. After spiralizing, sprinkle salt on them. This helps draw out moisture. Let them sit for about 15 minutes. Rinse and pat them dry. This step makes your noodles less soggy. Sauté them for just 2-3 minutes. You want them tender but still a bit crunchy. If you have leftover pesto, store it in a jar. Pour a thin layer of olive oil on top. This helps keep it fresh. Seal the jar tightly and put it in the fridge. Your pesto will last about a week like this. For zucchini noodles, store them in an airtight container. Keep them in the fridge for up to 2 days. If you see moisture, dry them with a paper towel before using. Leftover pesto is great for many dishes. You can spread it on toast for a quick snack. Mix it into pasta for a rich flavor. It’s also tasty with grilled meats or veggies. You can even use it as a dip for fresh veggies or chips. Pesto adds a fresh taste to many meals. Don't let it go to waste; get creative! For the full recipe, check out Zucchini Noodles with Avocado Basil Pesto. {{image_2}} You can easily make this dish even more keto-friendly. Consider adding grilled chicken or shrimp for protein. These additions keep your meal low in carbs while adding flavor. Another option is to mix in some sautéed mushrooms or spinach. Both options boost nutrition without adding many carbs. Feel free to play with your pesto recipe! Instead of avocado, you can use nuts like walnuts or cashews. You can also try using spinach or arugula instead of basil. This gives the pesto a new taste. You can add a bit of feta cheese for a tangy kick. Zucchini noodles with pesto shine on their own. But you can pair them with a light salad or garlic bread. A simple side salad with lemon dressing complements the meal well. You might also want to enjoy it with a glass of white wine for a special touch. For a heartier meal, serve it alongside grilled fish or chicken. For the full recipe, check the section above! To keep your zucchini noodles and pesto fresh, store them separately. Place leftover zucchini noodles in an airtight container. Add a paper towel to absorb moisture. For the pesto, use a small jar or container. Pour a thin layer of olive oil on top to keep it from browning. Seal both containers well. Store them in your fridge for up to three days. You can freeze both zucchini noodles and pesto. For zucchini noodles, lay them flat on a baking sheet. Freeze them for about an hour and then transfer to a freezer bag. This method prevents clumping. For pesto, pour it into ice cube trays. Once frozen, pop the cubes into a bag. Both will keep well for up to three months. When reheating zucchini noodles, do it gently. Use a skillet over low heat. Add a splash of water or olive oil to keep them moist. Stir for a few minutes until warm. Avoid high heat; it can make them mushy. For pesto, warm it in the microwave for short bursts. Stir often to keep it creamy. Enjoy your fresh meal with these simple storage and reheating tips! You can use a vegetable peeler. Just peel the zucchini into thin strips. It works well for making noodles. Another option is to use a box grater. Grate along the long side to create thin strands. This method gives you a fun texture, too. Yes, you can! You can use whole wheat noodles, rice noodles, or even spaghetti squash. Each type adds a different flavor and texture. Just remember to adjust the cooking time based on the noodles you choose. Absolutely! This recipe is great for meal prep. You can store the zucchini noodles and pesto separately. Keep them in airtight containers in the fridge. They will stay fresh for up to three days. When ready to eat, just combine and enjoy! To avoid soggy noodles, salt the zucchini before cooking. Let them sit in a colander for about 15 minutes. This step helps draw out moisture. Afterward, rinse and pat them dry with paper towels. Yes, you can make the pesto ahead of time. Store it in an airtight container in the fridge. It will stay fresh for about a week. You can also freeze it in ice cube trays for longer storage. Definitely! You can serve them cold in a salad or add cooked protein like chicken or shrimp. They also pair well with grilled vegetables, making a colorful dish. For extra protein, try adding grilled chicken, shrimp, or chickpeas. You can also mix in some nuts, like walnuts or almonds, for a nice crunch. If your pesto is too thick, add a bit more olive oil or a splash of water. Blend it again until you reach your desired consistency. This will keep it smooth and easy to coat the noodles. Yes, store-bought pesto is a great time-saver! Just make sure to choose a high-quality brand. This will ensure you still get fresh and vibrant flavors in your dish. You can find many options at your local grocery store. Yes, it is! Kids often enjoy the fun shape and bright colors. Serve it with some grated cheese on top for extra appeal. You can even let them help with the mixing and serving. Zucchini noodles with pesto are easy and healthy. We covered the main ingredients and their benefits. I shared steps to prepare the noodles and make the tasty avocado basil pesto. Remember the tips for texture and storage, too. You can even use leftovers in new ways. This dish is versatile for various diets and tastes. Keep experimenting with flavors and enjoy fresh meals with ease. Your kitchen creativity can shine with these simple ingredients. Dive in and make this dish your own!

- Zucchini Noodles with Pesto

Looking for a fresh and flavorful meal? Try making zucchini noodles with pesto, a light yet satisfying dish perfect for any season! This recipe features nutrient-rich ingredients like zucchini, avocado, and basil, making it both healthy and delicious. In just a few simple steps, you can whip up this tasty meal that’s low in carbs and high in flavor. Click through to discover the full recipe and start your culinary adventure today!
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Ingredients
  

4 medium zucchinis

1 ripe avocado

1 cup fresh basil leaves

2 tablespoons pine nuts (toasted)

2 tablespoons nutritional yeast (optional)

2 cloves garlic, minced

1 tablespoon lemon juice

3 tablespoons olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Start by spiralizing the zucchinis to make noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.

    Place the spiralized zucchini in a colander and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

      In a food processor, combine the avocado, fresh basil, toasted pine nuts, minced garlic, lemon juice, and nutritional yeast. Blend until smooth.

        With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.

          In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened but still al dente.

            Remove from heat and toss the zucchini noodles with the avocado basil pesto until well coated.

              Serve immediately, garnished with halved cherry tomatoes and, if desired, a sprinkle of grated Parmesan cheese.

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Plate the zucchini noodles in a shallow bowl, twirling them for a nest-like appearance. Scatter the cherry tomatoes on top and drizzle a bit of olive oil for an extra touch.