So zucchini noodles, zoodles, whatever you may call them (I’m sure you have a name because you are so far ahead of me), I am just now trying them out.I know! Where have I been? Everyone is all “yay cloud eggs” and I’m like can we just slow down and go back to last year’s veggie noodle revolution for just a bit. I need to catch up!

I bought this Noodle making contraption called a “veggetti,” which I’m seriously not mature enough to own and not because of how it’s used as much as the name, in order to start a personal veggie noodle revival. I guess it’s too soon to consider them a vintage food…

So here we are with my version of zucchini noodles, which are covered, smothered really, in a creamy avocado pesto sauce and topped with some, okay a lot of parmesan cheese. Oil + cheese is some kind of heaven right? Right!

Avocado Pesto Zucchini Noodles

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 large Zucchini (spiralized)
  • 1 medium Avocado
  • 1 cup Fresh Basil Leaves (stems removed)
  • 2 tablespoons Pine Nuts
  • 1 large Garlic Clove
  • 1/4 cup Extra Virgin Olive Oil
  • 3/4 cup Parmesan cheese (Grated)
  • 3 small Radishes (sliced)
  • 1/4 cup Broccoli Sprouts (*optional)
  1. Instructions
  2. Spiralize all the Zucchini into noodles and place in a heat-proof glass bowl. Heat in the microwave for about 2 to 3 minutes or until the noodles begin to soften.
  3. Place the Avocado, Basil, 1 tablespoon of Pine Nuts, Garlic, Olive Oil, and 1/4 cup Parmesan Cheese into a Food Processor and pulse until mixed but still has a slight texture. Toss the pesto sauce with the zucchini noodles.
  4. Divide the noodles between 4 plates and top with the Radishes, additional Parmesan Cheese, Sprouts, and additional Pine Nuts.