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 zucchini; 1/2 cup sun-dried tomatoes; 3 cups spinach; 1/4 cup pine nuts; 1 avocado; 2 tablespoons lemon juice; 1 teaspoon lemon; 2 Tbsp nutritional yeast; 2 cloves garlic; 1 cup basil; 1/2 cup pine nuts; 1/2 teaspoon salt

User Reviews

4.5

39 reviews

Excellent

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

Avocado Pesto Zoodles

Tyler Espinosa

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

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Ingredients

Servings

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

Avocado Pesto:

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

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Instructions

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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.