Zucchini Noodles with Avocado Pesto

Light, creamy, healthy, and raw — this no-cook recipe is perfect for hot days when you want something fresh, nourishing, and satisfying.

Ingredients (Serves 2): 

  • 2 medium zucchini, spiralized 
  • 1 ripe avocado, peeled and pitted 
  • 1 garlic clove 
  • 2 tablespoons olive oil 
  • 1 tablespoon lemon juice 
  • 2 tablespoons fresh basil leaves 
  • Salt and pepper to taste 
  • Optional: cherry tomatoes, red pepper flakes, pine nuts for garnish 

Instructions: 

  1. Spiralize the zucchini using a spiralizer or julienne peeler to make noodles. Place in a large bowl. 
  1. In a blender or food processor, combine avocado, garlic, olive oil, lemon juice, basil, salt, and pepper. Blend until smooth and creamy. 
  1. Toss the zucchini noodles with the avocado pesto until fully coated. 
  1. Garnish with halved cherry tomatoes, red pepper flakes, or pine nuts if desired. 
  1. Serve immediately as a refreshing, raw vegan dish. 

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