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Lunch Today: Zucchini Noodles with Avocado Pesto
Paula Gallagher on
Zucchini, another one of my favorite summer staples, is abundant and at its peak flavor this season. You can find it in all your local farmers' markets and, if you’re lucky, your neighbor might have some to share! This versatile vegetable can be used in a variety of dishes, from salads and side dishes to main courses and even desserts. Rich in vitamins, minerals, and antioxidants, zucchini offers numerous health benefits while being low in calories and high in fiber.
The recipe below is a twist on traditional linguini and pesto. Zucchini takes the place of pasta as the star of the dish, and the pesto is extra creamy, thanks to the addition of heart-healthy avocado. This meal is not only delicious but also full of nutrition. Here are some of the benefits of the key ingredients:
- Zucchini: Provides vitamins A and C, potassium, and fiber, which support overall health.
- Avocado: Packed with healthy fats, fiber, and vitamins C, E, K, and B-6, avocados are beneficial for heart health, skin health, and overall well-being.
- Basil: Rich in antioxidants, basil has anti-inflammatory properties and can help reduce oxidative stress in the body.
- Pine Nuts: A good source of healthy fats, protein, and essential minerals like magnesium and zinc, pine nuts can help support energy levels and bone health.
Recipe: Zucchini Noodles with Avocado Pesto
Ingredients:
- 4 medium zucchinis
- 1 ripe avocado
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese (optional)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (for garnish)
- Red pepper flakes (optional, for a bit of heat)
Instructions:
1. Prepare the Zucchini Noodles:
- Use a spiralizer or a julienne peeler to turn the zucchinis into noodles. If you don’t have either tool, you can use a regular vegetable peeler to make wide, flat noodles.
- Place the zucchini noodles in a colander and sprinkle with a little salt. Let them sit for about 10 minutes to release some of their moisture. Pat them dry with paper towels.
2. Make the Avocado Pesto:
- In a food processor, combine the avocado, basil leaves, pine nuts (or walnuts), Parmesan cheese (if using), garlic, lemon juice, and a pinch of salt and pepper.
- Process until smooth, then slowly add the olive oil while the processor is running until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the processor a few times.
3. Combine the Noodles and Pesto:
- In a large mixing bowl, toss the zucchini noodles with the avocado pesto until they are well coated.
4. Serve:
- Divide the zucchini noodles into serving bowls and garnish with halved cherry tomatoes and a sprinkle of red pepper flakes, if desired.
Enjoy!
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