Silky Avocado Pesto Zucchini Noodles
4.5(318 ratings)Avocado stands in for most of the oil in this pesto, giving a sauce that is velvety and rich without feeling heavy. Pine nuts add a buttery sweetness, and plenty of basil keeps it tasting unmistakably like pesto. Because avocado browns quickly, blend the sauce last and eat the noodles as soon as they are tossed.
- Hands-on
- 10 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Spiralize the zucchini into thick noodles, place them in a large bowl and set aside while you make the sauce.
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Step 2: Pulse the basil, pine nuts and garlic in a food processor until finely chopped, scraping down the sides once.
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Step 3: Add the avocado flesh, lemon juice, olive oil, salt, pepper and water, then process until the pesto is smooth, thick and pale green.
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Step 4: Fold the pesto through the zucchini noodles with a spatula, turning gently so the strands stay intact and evenly coated.
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Step 5: Twirl into bowls, tuck a few whole basil leaves around the edges and add a crack of black pepper before serving.
Same technique, different aisle
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