Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes
Yield: 4servings (can be cut in half)
Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
These Pesto Zucchini Noodles are covered in a delicious nut and dairy-free avocado pesto. It's the perfect quick, easy and healthy weeknight meal.
4mediumzucchinis, cut into noodles with a spiralizer or julienne peeler
The Avocado Pesto
¼cupbasil leaves, packed
1avocado, peeled and pit removed
2tablespoonsfresh squeezed lemon juice
½cupwater, olive oil, or a combination (see notes)
Sea salt, to taste
Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst.
½ cup cherry tomatoes, 1 teaspoon olive oil
While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
4 medium zucchinis, 2 cups spinach
Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon).
¼ cup basil leaves, 1 avocado, ¼ cup spinach, ¼ cup sunflower seeds, 2 tablespoons fresh squeezed lemon juice, ½ cup water, olive oil, or a combination (see notes), 1 clove garlic, Sea salt
Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.
For the pesto, water is the lightest option, but oil will make it wonderfully creamy.