Avocado Pesto Zoodles
Avocado Pesto Zoodles | Recipe
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Avocado Pesto Zoodles | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Wash the courgettes, cut off the ends and turn into zoodles using a spiraliser or, alternatively, peel into thin, noodle-like strips using a vegetable peeler.
2
Cut the avocados in half lengthways with a knife, twist open, remove the stone and scoop the flesh out of the skin with a spoon.
3
Peel the garlic, finely chop the sun-dried tomatoes, and wash and dry the basil.
4
Put the avocado, basil, pine nuts, garlic and nutritional yeast into a food processor. Blend until the mixture is smooth and creamy, and season with salt and pepper. If necessary, add a little water to achieve the desired consistency.
5
Heat the olive oil in a large pan over a medium heat. Add the zoodles and sauté for 2–3 minutes until they are slightly soft but still firm to the bite.
6
Pour the avocado pesto over the zoodles and mix well until they are evenly coated. Keep cooking for a further 2 minutes to warm the pesto through.
7
Arrange the avocado pesto zoodles in bowls, garnish with the sun-dried tomatoes and Avocado Topping and serve.

Nutritional information: (Per person)

Calories
251 kcal

Carbohydrates
8.4 g

Protein
7.6 g

Fat
21 g

Method
1
Wash the courgettes, cut off the ends and turn into zoodles using a spiraliser or, alternatively, peel into thin, noodle-like strips using a vegetable peeler.
2
Cut the avocados in half lengthways with a knife, twist open, remove the stone and scoop the flesh out of the skin with a spoon.
3
Peel the garlic, finely chop the sun-dried tomatoes, and wash and dry the basil.
4
Put the avocado, basil, pine nuts, garlic and nutritional yeast into a food processor. Blend until the mixture is smooth and creamy, and season with salt and pepper. If necessary, add a little water to achieve the desired consistency.
5
Heat the olive oil in a large pan over a medium heat. Add the zoodles and sauté for 2–3 minutes until they are slightly soft but still firm to the bite.
6
Pour the avocado pesto over the zoodles and mix well until they are evenly coated. Keep cooking for a further 2 minutes to warm the pesto through.
7
Arrange the avocado pesto zoodles in bowls, garnish with the sun-dried tomatoes and Avocado Topping and serve.

Nutritional information: (Per person)

Calories
251 kcal

Carbohydrates
8.4 g

Protein
7.6 g

Fat
21 g

Avocado pesto zoodles

Zoodles, or courgette noodles, are a brilliant low-carb alternative to pasta and an excellent way of upping your veg intake. The vegan avocado pesto is a creamy, dreamy sauce that’s packed with flavour thanks to garlic, nutritional yeast and fresh basil. Sprinkle over Avocado Topping for that added crunch, and your perfect avocado pesto zoodles are ready to go!

 

More avocado recipes

The green goddess features heavily in our recipes – and unapologetically so! Avocados are full of healthy fats, Vitamin E and fibre to boot. Pair it with eggs for breakfast (avocado and poached eggs), quinoa for lunch (avocado and quinoa salad), and follow with an avocado bowl for supper with avocado chocolate mousse for dessert. 

For more recipes that use Avocado Topping, head to the Avocado Topping recipe collection.

 

Ingredients

Persons

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