Zoodles with Creamy Avocado Pesto: VEGAN|GLUTEN·FREE|PLANT·BASED|SOY·FREE
Ain’t it funny how life works? Usually I plan my blog posts. I think about a recipe and then I get ready to take the photos and make more than one crappy iphone pic in order to edit them afterwards and create a nice blog post for you guys and gals to read.
Well, life is teaching us lessons all the time, I’m learning about forgetting about anticipation. People don’t mind how much time you spent doing something, they like what they like and they are unpredictable.
I’m talking about this post:
https://www.instagram.com/p/ByShZh8CM3b/?utm_source=ig_web_copy_link
I was in a rush. I made zoodles with creamy avocado pesto for the 100th time in my life. I noticed I haven’t post food on my instagram account in a while (only my face, agh such a narcissist) and then…many of you asked for the recipe. I didn’t even think you would be interested in it, to be honest. I was incredibly grateful because I’ve made enough for two days! Yass! Clever girl. Today, I grabbed the camera and made a couple more pictures and now I’m sharing the recipe with you. It’s easy, it’s delicious. I love it on a Summer day because it’s tangy and zesty.
What I love the most about this is that you asked me for the recipe. That’s what I need. I wouldn’t even think you would be interested, so I wouldn’t post it, so please…PLEASE! understand feedback is very useful, if you tell me what you want, I’ll make the effort next time. I can see what you like the most if you tell me, if you don’t I’ll keep posting matchas and avocados 😁.
Don’t forget Sílvia Fooding has my name but it’s not about me, it’s about us all. We are connected and I am part of it, but we are all important. Why? because if I worked on this for me I wouldn’t be doing it for free hehe. I like sharing this with you and that’s why it made me so happy that you asked for this recipe.
I hope you make it and I hope you enjoy it as much as I did. Have fun and keep fooding!
Zoodles with Creamy Avocado Pesto
A zesty and tangy recipe for the Summer days.
Prep Time 20 minutes
Servings 4 people
Ingredients
- 4 medium zucchinis
- 1 avocado
- 2 garlic cloves
- 1 cup almonds
- 4 tbsp hemp seeds
- 4 tbsp nooch (aka Nutritional Yeast)
- 4 tbsp olive oil
- 1 bunch basil
- pinch salt
- pinch black pepper
- lemon zest
- 1 lemon (juiced)
- pinch sumac (optional)
- 1 handful hazelnuts
Instructions
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In a food processor, mix all of the ingredients (except for the zucchinis and the hazelnuts)
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Mince and let it sit while you spiralize the zucchinis.
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If you don't have an spiralizer, they usually sell them ready in supermarkets, although they are packed in plastic so if you plan on making zoodles often, invest in a spiralizer. You don't need a fancy one! It's basically a giant pencil sharpener.
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Add the roasted hazelnuts on top. You can top with other nuts if you prefer, but my favourites for this recipe are hazelnuts. Walnuts work really well too and pinenuts make this extra creamy.