Spiralized zucchini tossed in creamy avocado pesto with juicy cherry tomatoes. Light, fresh, and ready in 20 minutes.
# What you need:
→ Zoodles
01 - 2 medium zucchini, spiralized
02 - 1/2 tablespoon olive oil
03 - Pinch of salt
→ Avocado Pesto
04 - 1 ripe avocado, pitted and peeled
05 - 1 cup fresh basil leaves, packed
06 - 2 tablespoons pine nuts or walnuts
07 - 1 clove garlic
08 - 2 tablespoons lemon juice (about 1/2 lemon)
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - Extra basil leaves for garnish
15 - Freshly ground black pepper to taste
# Directions:
01 - Transform zucchini into noodles using a spiralizer, creating uniform strands for even cooking.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add zoodles with a pinch of salt and sauté for 2–3 minutes until just tender while maintaining crisp texture. Remove from heat.
03 - Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper in a food processor. Blend until completely smooth and creamy, scraping down sides as necessary.
04 - Transfer warm zoodles to a large mixing bowl. Pour avocado pesto over noodles and toss thoroughly until every strand is evenly coated with the vibrant green sauce.
05 - Scatter halved cherry tomatoes and fresh basil leaves over the dressed zoodles. Add additional Parmesan or a light drizzle of olive oil if desired.
06 - Plate the zoodles immediately while warm. Finish with freshly ground black pepper to taste and serve promptly for optimal texture and flavor.
