Creamy avocado-spinach pesto zoodles
This Creamy Avocado-Spinach Pesto Zoodles recipe features a rich, creamy avocado pesto combined with fresh spinach and zucchini noodles, topped with vibrant cherry tomatoes for added flavor and texture. It's a quick and healthy meal that's perfect for a light lunch or dinner.
Cook time 2 min
Prep time 20 min
Ingredients:
1 avocado3 cups spinach
1/2 oz almond flour
2 garlic cloves
1/2 lime
1/2 tsp salt
1 tsp red pepper (spice)
2 tbsp olive oil
6 zucchini
1 cup cherry tomatoes
Indulge in a delightful and nutritious dish with our Creamy Avocado-Spinach Pesto Zoodles. This recipe combines the creamy richness of avocado with the freshness of spinach to create a vibrant pesto, perfectly paired with zucchini noodles for a light and satisfying meal. The addition of cherry tomatoes not only adds a burst of color but also enhances the flavor profile. Let’s get started on this quick and healthy culinary adventure!
Instructions:
- Wash and dry the zucchini. Using a spiralizer, create zucchini noodles (zoodles) from each zucchini. Set aside.
- Cut the avocado in half, remove the pit, and scoop the flesh into a food processor.
- Add the spinach, almond flour, garlic cloves, juice from half a lime, salt, red pepper, and olive oil to the food processor.
- Blend until the mixture is smooth and creamy. If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- In a large mixing bowl, combine the prepared zucchini noodles with the avocado-spinach pesto. Toss until the zoodles are well coated with the pesto.
- Wash and halve the cherry tomatoes.
- Divide the pesto zoodles among serving plates.
- Top each plate with a generous amount of halved cherry tomatoes.
- Serve immediately and enjoy your creamy avocado-spinach pesto zoodles!
Enjoy your Creamy Avocado-Spinach Pesto Zoodles! This delightful dish promises a burst of flavor and nutrition in every bite. It's a perfect choice for a light lunch or dinner and celebrates the freshness of its wholesome ingredients.
Creamy avocado-spinach pesto zoodles FAQ:
A ripe avocado will yield slightly to gentle pressure when squeezed. It should have a dark green color and a slightly soft texture without any deep indentations or dark spots.
Yes, you can substitute almond flour with other nut flours like cashew or hazelnut flour, or even seed options like sunflower seed flour for a nut-free alternative.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may darken, so consuming it quickly is best.
You can use other spiralizable vegetables like spaghetti squash, cucumbers, or carrots as an alternative to zucchini for the zoodles.
If your pesto is too thick, add a little more olive oil or a splash of water and blend again until you reach your desired consistency.
Cooking Tips:
- 1. For added flavor, consider topping your zoodles with some grated Parmesan or vegan cheese.
- 2. To avoid soggy zoodles, lightly salt them and let them sit for 10 minutes to release excess water before mixing with the pesto.
- 3. If you prefer warm zoodles, you can lightly sauté them in a pan for 2-3 minutes before tossing with the pesto.
Nutrition Facts
2 ServingsCalories 340kcal
Protein 13g
Carbohydrates 36g
Fiber 16g
Sugar 18g
Fat 33g
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