Avocado Pesto Zoodles

Name: Avocado Pesto Zoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 to 4 people
Ingredients: 1 tablespoon avocado oil; 4 medium zucchini squash; 1/2 cup sun-dried tomatoes; 3 cups loosely packed baby spinach; 1/4 cup pine nuts; 1 large ripe avocado; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 2 Tbsp nutritional yeast; 2 cloves garlic; 1 cup fresh basil; 1/2 cup pine nuts; 1/2 teaspoon sea salt

User Reviews

4.5

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
3 to 4 people
Calories
378 kcal
Course
Main Course
Cuisine
American

Avocado Pesto Zoodles

Tyler Espinosa

Report

Avocado pesto zoodles with sun-dried tomatoes and pine nuts - an easy, healthy vegan dinner recipe

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon avocado oil or olive oil
4 medium zucchini squash spiralized
1/2 cup sun-dried tomatoes drained and rinsed
3 cups loosely packed baby spinach
1/4 cup pine nuts toasted

Avocado Pesto:

1 large ripe avocado peeled and sliced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 Tbsp nutritional yeast optional
2 cloves garlic minced
1 cup fresh basil loosely packed
1/2 cup pine nuts
1/2 teaspoon sea salt to taste

Add to Shopping List

Instructions

Prepare the Avocado Pesto

Add the ingredients for the pesto to a food processor and process until creamy. Taste for flavor and add more lemon juice, garlic, and/or sea salt to taste

Make the Zoodles

Heat the avocado oil in a large skillet over medium heat. Add the spirallized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Add the spinach, cover the skillet, and cook until wilted, about 2 minutes. Remove the cover and continue cooking until zucchini noodles reach desired doneness (I like mine al dente).
Add the avocado pesto to the skillet with the zoodles and stir well to combine. Serve zoodles with lemon wedges and toasted pine nuts.