This Avocado Pesto Zoodles With Sun-dried Tomatoes Recipe has become one of my go-to dishes. It’s fresh, flavorful, and oh-so simple to make. Every time I prepare it, memories of sunny days, fresh vegetables, and the joy of a wholesome meal flood in. After making this dish countless times, I am excited to share how to enjoy it too!
What Are Zoodles?
Zoodles are zucchini noodles. They serve as a low-carb alternative to pasta. For a long time, I thought I couldn’t enjoy pasta without feeling heavy and sluggish after. But then, I discovered zoodles, and I haven’t looked back since! They offer a delightful crunch and absorb flavors beautifully.
Why Avocado Pesto?
Avocado pesto is a creamy, plant-based alternative to traditional pesto. Made by blending ripe avocados with fresh basil, garlic, and nuts, it’s rich, creamy, and delicious. I love how it coats the zoodles in the most delightful way. Plus, avocados are packed with healthy fats, making this dish nutritious and filling.
Ingredients for Avocado Pesto Zoodles With Sun-dried Tomatoes Recipe
Zoodle Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- ½ teaspoon salt
Avocado Pesto Ingredients:
- 2 ripe avocados
- 1 cup fresh basil leaves
- ¼ cup pine nuts or walnuts
- 2 cloves garlic
- ½ teaspoon salt
- Juice of 1 lemon
- ¼ cup olive oil
Toppings:
- 1/3 cup sun-dried tomatoes, chopped
- Fresh basil leaves, for garnish
- Grated Parmesan or nutritional yeast, optional
How to Make Avocado Pesto Zoodles With Sun-dried Tomatoes Recipe
To create zoodles, you can use a spiralizer, julienne peeler, or even a box grater. The first time I tried zoodles, I was surprised at how easy it was. Simply wash the zucchinis and slice off the ends. Then use your chosen tool to create long noodles.
- Spiralize or slice the zucchini.
- Lightly sauté the zoodles in olive oil. This only takes about 2-3 minutes, just until they soften slightly.
- Season with salt.
Make sure to not overcook them as you want to maintain that nice crunch!
Making the Avocado Pesto
While the zoodles are cooking, prepare the avocado pesto. This is the star of the show. I often eat the leftovers with crackers, a true treat!
- Blend ingredients together. In a food processor, combine avocados, basil, nuts, garlic, salt, and lemon juice.
- Stream in olive oil while blending until you reach your desired creamy consistency.
- Taste and adjust the salt or lemon.
I often add additional garlic or lemon juice based on how I’m feeling that day!
Assembling the Dish
Once both components are ready, it’s time to put them together.
- Combine zoodles and avocado pesto in a large bowl. Make sure every strand gets coated beautifully.
- Add chopped sun-dried tomatoes. They add a nice tangy flavor against the creaminess of the pesto.
- Toss gently until everything is mixed.
The colors should pop, and it’ll make your kitchen smell divine.
Serving Ideas
This dish is perfect on its own or as a side. When hosting friends, I usually prepare a big bowl of Avocado Pesto Zoodles With Sun-dried Tomatoes. I serve it alongside grilled chicken or shrimp for a delightful combo.
Sides That Pair Well:
Storing Leftovers
If you’re lucky enough to have leftovers, it’s great news! The flavors meld beautifully overnight.
- Refrigerate in an airtight container. It should last about 2-3 days.
- To reheat, simply toss in a pan for a few minutes or enjoy it cold!
When storing, the vibrant green of the pesto may darken a bit, but it will still taste fantastic.
Nutritional Benefits About Avocado Pesto Zoodles With Sun-dried Tomatoes Recipe
- Zucchini: Low in calories, high in vitamin C and hydration.
- Avocado: Good source of healthy fats, fiber, and potassium.
- Basil: Packed with antioxidants and has anti-inflammatory properties.
- Nuts: Offer protein and healthy fats.
Eating this dish not only feels good, but it’s rewarding knowing you’re nourishing your body well.
Tips for a Perfect Avocado Pesto Zoodles Dish
Over the years, I have picked up a few tips that can make preparing this dish even easier and tastier:
- Choose ripe avocados. They should yield slightly when you press them.
- Fresh ingredients make all the difference. Look for vibrant basil and quality olive oil.
- Adjust flavors to your liking. If you enjoy a bit of spice, consider adding red pepper flakes.
- Make sure not to mush the zoodles. A little crunch adds texture.
Making Avocado Pesto Zoodles With Sun-dried Tomatoes is truly an enjoyable experience. It’s one of those recipes that brings happiness into the kitchen. Every bite is a journey through flavors and colors.
So, whether you’re looking for a light lunch, dinner, or fun dish to impress at a gathering, this recipe is the one. I encourage you to try it! After all, cooking should be enjoyable and a chance to create lovely memories in the kitchen. Enjoy the fresh flavors, and let your taste buds party!