I’m sharing with you how to make Zucchini Noodles with this Zoodle Recipe with Avocado Pesto.
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These Zoodles with Avocado Pesto recipe is a vegan recipe and a vegetarian recipe. It is easy and quick to make as a light meal or a side dish. Try making other veggie noodles to mix everything up!
So if you would like to learn how to make Zoodles then just follow this Zucchini Noodle Recipe.
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Get the full recipe http://carinastewart.com/zoodles-with-avocado-pesto/
More Vegetarian Recipes https://www.youtube.com/watch?v=nCHMqQc5JlU&list=PL5CBaQ3nMr6F9LuLf2dTi88Dv4keJ9Kpo
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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ZOODLES RECIPE WITH AVOCADO PESTO
Ingredients
4 Zucchinis
½ tsp Salt
½ tsp Pepper
1 tsp Vegetable Oil
1 Avocado
3 Tbsp Pine Nuts
2 Tbsp Olive Oil
2 Cloves Garlic
Juice from ½ Lemon
¼ Cup Basil
½ tsp Salt
½ tsp Pepper
Instructions
Cut the ends off the zucchinis and slice them in half.
Use a spiralizer to turn the zucchinis into noodles and place into a medium sized bowl.
Season with salt and pepper and toss through with tongs.
Heat the oil in a medium sized frypan over medium heat and cook the zoodles for a few minutes until tender.
Cut the avocado in half and remove the pip. Scoop out the flesh with a spoon and place into a food processor.
Add in the pine nuts, olive oil, garlic cloves with peel removed, juice from half of a lemon, and the basil.
Process until smooth. Check the consistency and if too thick add another teaspoon of oil or water.
Pour the pesto over the zoodles and toss through until combined.
Serve with a sprinkling of parmesan cheese and a few basil leaves.
Notes
Walnuts or Almonds can be used in place of Pine Nuts.
The pesto will last in the fridge for a few days but will loose it’s colour with time.
Serve this as a side dish to grilled chicken for the perfect midweek dinner.
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