“zoodles” with avocado spinach pesto

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This is the perfect late summer supper.  Light and flavourful, with this recipe you don’t even need to turn on the stove and as a bonus, it uses up the last of the zucchini bounty.

For Zucchini Noodles for Two as a Main Course (or a side dish for 4-6) you will need:

3-4 small or 2 medium zucchini, washed with ends trimmed
a spiralizer or julienne peeler (find at your local kitchen store)

To prepare:

Using the spiralizer or julienne peeler, turn your zucchini into “noodles”. If using a julienne peeler, you’ll have to pull the noodles apart with your fingers after peeling a strip. You can sauté them in a little oil in a pan to soften, or just toss them with sauce raw, which is my preferred method. If you toss the raw noodles with the pesto and let them sit for about 15 minutes they soften up nicely.

For the Avocado Spinach Pesto you’ll need:

2 c. fresh spinach
1 avocado, pitted and peeled
1 c. packed fresh basil
¼ c. walnuts or pecans
¼ c. grated asiago or parmesan cheese (*optional)
3 small cloves garlic, crushed
2 tbsp lemon juice
¼ tsp black pepper
1/8 tsp sea salt
¼ c. olive oil

To prepare:

Put all ingredients except the oil in food processor & blend until smooth. While continuing to blend, add oil slowly until a thick, smooth sauce results.

Makes about 1.5 cups. Leftovers can be frozen.

Recommended serving: Top 2.5 c. zoodles, with 2 tbsp of pesto & garnish with a sprinkle of chopped walnuts.

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