Avocado Basil Pesto Zucchini Noodles

You can never have too many side dish recipes, so give Avocado Basil Pesto Zucchini Noodles a try. This gluten free and primal recipe serves 2 and costs $2.6 per serving. One portion of this dish contains roughly 10g of protein, 18g of fat, and a total of 244 calories. 242 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe from Inspiralized requires parmesan cheese, fresh basil leaves, garlic, and water. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is awesome. Similar recipes include Avocado Basil Pesto Zucchini Noodles, Zucchini Noodles with Basil Avocado "Pesto, and Avocado Basil Pesto Zucchini Noodles + Learn How I Eat & Exercise.

Servings: 2

Preparation duration: 25 minutes

 

Ingredients:

1/2 large ripe avocado

1/2 cup packed fresh basil leaves

2 cloves garlic

1/2 cup sliced grape tomatoes

Kosher salt and freshly ground black pepper, to taste

1 tablespoon fresh lemon juice (from 1 small lemon)

1/4 cup grated parmesan cheese

2 tablespoons pine nuts

3 tablespoons water, plus more if necessary

2 medium zucchini, ends trimmed

Equipment:

peeler

bowl

food processor

canning jar

Cooking instruction summary:

Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes. Serve room temperature or chilled.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

 

Step by step:


1. Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles.

2. Add noodles to a large bowl.

3. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.

4. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.

5. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes.

6. Serve room temperature or chilled.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.


Nutrition Information:

Quickview
244k Calories
9g Protein
18g Total Fat
15g Carbs
63% Health Score
Limit These
Calories
244k
12%

Fat
18g
28%

  Saturated Fat
3g
24%

Carbohydrates
15g
5%

  Sugar
6g
8%

Cholesterol
8mg
3%

Sodium
417mg
18%

Get Enough Of These
Protein
9g
20%

Manganese
1mg
73%

Vitamin C
50mg
61%

Vitamin K
52µg
50%

Vitamin B6
0.55mg
27%

Potassium
952mg
27%

Phosphorus
262mg
26%

Folate
103µg
26%

Fiber
6g
25%

Vitamin A
1193IU
24%

Magnesium
89mg
22%

Calcium
208mg
21%

Copper
0.39mg
20%

Vitamin B2
0.33mg
19%

Vitamin E
2mg
17%

Zinc
2mg
14%

Vitamin B3
2mg
13%

Vitamin B5
1mg
13%

Vitamin B1
0.19mg
12%

Iron
2mg
11%

Selenium
3µg
6%

Vitamin B12
0.15µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

How much does a Chinese restaurant weigh? Won Ton.

Popular Recipes
Tropical Granola

Café Johnsonia

Mashed Sweet Potatoes

Merry Gourmet

Mixed Vegetables

Taste of Home

Butterfinger Blondies

Dinners Dishes and Desserts

Mushroom Tarragon Fish

foodista.com