Raw Avocado Pesto Zucchini Noodles: Healthy & No-Cook Bliss

Enjoy Raw Avocado Pesto Zucchini Noodles, a refreshing no-cook meal perfect for summer, featuring creamy avocado pesto and vibrant zucchini.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2 servings

Course: Appetizers

Cuisine: Italian, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Noodles

2 medium Zucchini spiralized

For the Avocado Pesto

2 Avocados ripe
1 cup Fresh Basil handful
3-4 cloves Garlic adjust according to taste
1 tablespoon Lemon Juice fresh
1/4 cup Hemp Seeds or Pine Nuts for creaminess

For Seasoning

to taste Sea Salt
to taste Red Pepper Flakes

Equipment

Spiralizer
Food Processor
bowl

Method

Step-by-Step Instructions

Spiralize the zucchinis into noodles and place them in a bowl.
In a food processor, combine the avocados, basil, garlic, lemon juice, and hemp seeds or pine nuts. Blend until smooth.
Pour the avocado pesto over the zucchini noodles and toss to coat evenly.
Serve immediately, garnished with extra hemp seeds or nutritional yeast.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gSodium: 200mgPotassium: 700mgFiber: 7gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store leftover noodles in an airtight container for up to 1 day. For best taste, consume fresh.

Tried this recipe?

Let us know how it was!