This Raw Avocado Pesto Zucchini Pasta is the perfect way to lighten up a classic dish. Packed with flavor + nutrition you’ll never miss the actual pasta!
I think I might be a bit ahead of schedule for this recipe in terms of seasonality, but I’m eagerly awaiting summer and as such my diet has basically consisted of all things summery for the last month.
This dish was inspired by two things: the abundance of avocados I had a few weeks ago and the strong draw I’ve been having towards the light, bright and summery dishes.
It checks all those boxes and more!
The dish requires just a few simple ingredients, takes under 10 minutes to make and easily serves a hungry crowd.
Just as the recipe name says, the base of the pesto sauce is avocado. You blend that up in a food processor with basil, lemon, garlic, and pine nuts/walnuts and you’re done.
All that’s left once the pesto is made is to toss if over your zucchini pasta and enjoy!
Please do let me know how you found this Raw Avocado Pesto Zucchini Pasta and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe serves 4-6
3 – 4 medium zucchinis
2 cups/40g fresh basil
3 – 4 cloves garlic
Juice of 1 lemon
1/4 cup/35g of walnuts or pine nuts
Sea salt + red pepper flakes to taste
1. Spiralize the zucchinis and break/cut the noodles into smaller strands. Put them in a large bowl and set aside.
2. Add remaining ingredients to a food processor and blend on high until smooth and creamy. Pour pesto over zucchini noodles and toss to combine.
Serve immediately or store in the fridge until ready to serve.
3. Enjoy with a sprinkling of pumpkin seeds and/or nutritional yeast and enjoy!