Zucchini Noodles with Avocado Pesto

This recipe for Zucchini Noodles with Avocado Pesto is Dairy-Free, Gluten-Free, Seafood-free, Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Keto-Friendly, and Vegetarian recipe that serves 5 and can be prepared in 30 minutes or less. It meets all your dietary requirements.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Avocado Pesto:

Step 2

In a food processor, combine the ripe avocados, garlic, fresh basil leaves, fresh spinach leaves, lemon juice, and extra-virgin olive oil.

Step 3

Blend until the mixture is smooth and creamy. Season with salt and black pepper to taste. Set aside.

Step 4

Make the Zucchini Noodles:

Step 5

Using a spiralizer, create zucchini noodles from the medium zucchini.

Step 6

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 7

Add the zucchini noodles to the skillet and sauté for about 3-5 minutes until they are just tender. Be careful not to overcook, as zucchini noodles can become mushy quickly.

Step 8

Season the noodles with salt and black pepper to taste.

Step 9

Combine with Avocado Pesto:

Step 10

Once the zucchini noodles are cooked to your liking, remove the skillet from the heat.

Step 11

Add the prepared avocado pesto to the skillet with the zucchini noodles. Toss to coat the noodles evenly with the pesto.

Step 12

Serve:

Step 13

Divide the zucchini noodles with avocado pesto among 5 serving plates.

Step 14

Garnish with cherry tomatoes and fresh basil leaves if desired.