Description
A quick and healthy Raw Avocado Pesto Zucchini Noodles recipe combining fresh zucchini noodles with a creamy, vibrant avocado basil pesto. This no-cook dish is perfect for a light lunch or dinner packed with fresh flavors and nutritious ingredients.
Ingredients
Zucchini Noodles
- 3 – 4 medium zucchinis
Avocado Pesto
- 2 ripe avocados
- 2 cups fresh basil leaves
- 3 – 4 cloves garlic
- Juice of 1 lemon
- 1/4 cup hemp seeds (or pine nuts)
- Sea salt, to taste
- Red pepper flakes, to taste
Instructions
- Prepare the Zucchini Noodles: Spiralize the zucchinis into noodles, then cut or break the strands into smaller pieces. Place these noodles into a large mixing bowl and set aside.
- Make the Avocado Pesto: Combine the avocados, fresh basil leaves, garlic cloves, lemon juice, hemp seeds (or pine nuts), sea salt, and red pepper flakes in a food processor. Blend on high speed until the mixture is smooth and creamy.
- Toss Noodles with Pesto: Pour the prepared avocado pesto over the zucchini noodles in the bowl. Toss gently but thoroughly to evenly coat all noodles with the pesto sauce.
- Serve: Serve immediately for best texture and freshness, or refrigerate until ready to serve.
- Garnish and Enjoy: Before eating, sprinkle additional hemp seeds or nutritional yeast on top if desired, then enjoy your fresh, raw avocado pesto zucchini noodles.
Notes
- This recipe is best enjoyed fresh to retain the zucchini noodles’ crisp texture.
- You can substitute pine nuts if hemp seeds are unavailable.
- Add nutritional yeast for a cheesy vegan flavor when serving.
- Adjust garlic and red pepper flakes according to your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
