Zoodles Recipe with Avocado Pesto | How to Make Zucchini Noodles

Zoodles Recipe with Avocado Pesto | How to Make Zucchini Noodles

August 7, 2019 52 By William Morgan


Zoodles are a great alternative to spaghetti
or just a way to get in more veggies.
Pair these zoodles with fresh avocado pesto
for a light meal or serve with grilled chicken
breast for a midweek dinner.
To make these zoodles you will need zucchinis
or courgettes, same vegetable just different
names depending on where you live in the world.
I’m using one medium sized zucchini per
person but thats just a guideline so if you’re
hungrier feel free to do another.
Cut the ends off the zucchinis and slice them
in half so they are easier to manage.
If you would like the full recipe for these
zoodles with avocado pesto it will be on the
website as well as the full measurements listed
in the description box below.
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my other vegetarian recipes.
The easiest way to turn zucchinis into noodles
is using a spiralizer.
There are quite a few different types you
can get, manual or electric, quite big table
top ones or hand held.
I’ve gone for this little mini hand held
one as I don’t make zoodles enough to warrant
buying another appliance, also this one was
only a few dollars.
If you don’t already have a spiralizer I’ll
link the one I am using in the description
box below.
Spiralize the zucchinis into a medium sized
bowl.
Season with salt and pepper and use tongs
to toss through.
You can serve the zoodles fresh if you would
prefer, they don’t actually need to be cooked
at all.
It’s quicker and easier but I think it depends
what you are serving them with.
For this recipe I prefer to throw them in
a pan for a few minutes just so they get extra
tender.
Heat a frypan over medium heat and add about
a teaspoon of vegetable oil.
Pour in the zoodles and toss through with
the tongs.
Leave them to cook, stirring every minute
or so while we make the avocado pesto.
One of the reasons I love this dish is it
comes together so quickly but everything is
fresh and healthy.
There aren’t too many steps and you can
have it on the table in 15 minutes, perfect
for middle of the week.
Let me know if you would live to see similar
quick and easy recipes like this.
If you want this dish even quicker you can
use store bought pesto instead of making your
own, all you’ll need to do is spiralize
the zucchinis, mix through and serve.
To make the pesto, halve a perfectly ripe
avocado and remove the pip from the centre.
If you’re not as confident with a knife
as I am I would recommend using a spoon to
do this as it’s quite dangerous with a sharp
knife it were to slip.
Just a few tips on choosing an avocado so
you can always be eating them perfectly ripe.
It should feel lightly soft to the touch,
don’t press too hard or this is what can
cause those ugly brown spots.
When any of your avocados get to this stage
place them in the fridge to slow down the
ripening process.
Always go by touch as colour can vary with
avocados so one that looks ripe may not be.
Scoop out the flesh of the avocado with a
spoon and place it into a food processor.
I’m using a little mini one as it’s easier
to use and clean when you’re making a smaller
amount of something.
The classic for pesto is pine nuts like I’m
using but if you don’t like pine nuts or
you just want to try something different try
using walnuts or almonds or another type of
nut that you have on hand.
You’ll need 3 tablespoons, if you have time
toast them in a dry pan or just throw them
in.
You’ll also need olive oil, about 2 tablespoons,
a couple of garlic cloves, juice from half
of a lemon, and a small handful of herbs.
I like to stick with basil but you can also
use parsley or coriander or cilantro.
Remove the peel from the garlic and add to
the food processor along with the remaining
ingredients.
Season the pesto with salt and pepper, place
on the lid and process until mostly smooth.
The sides of the processor may need scraping
down a few times to combine evenly.
This is a great alternative to just normal
basil pesto.
Adding the avocado makes the sauce go a lot
further if you are cooking for more people.
It’s so much more creamier and great for
pasta dishes or as a dressing for salads.
Check the pesto consistency, you don’t want
it to be too thick so it can easily be mixed
through the zoodles.
If you think it needs to be thinned out add
a touch more oil or water to the pesto and
process again until perfectly combined.
This sauce is best used immediately after
you make it as it does tend to lose it’s
colour the longer it sits.
If you are storing it in the fridge cover
it in plastic wrap and press the wrap down
so it touches the sauce.
Use within a day or two.
The zoodles should be cooked by now, test
a piece and if it’s tender remove them from
the heat and pour in the avocado pesto.
You may not need all of the pesto, the recipe
makes enough for about 4 serves so just add
a small amount at a time until you’re happy
with the amount.
Toss the pesto through with the tongs, plate
and top with a sprinkling of parmesan and
a few basil leaves.
I hope you enjoyed this recipe, let me know
if you would like to see more like it and
I will see you in my next video.