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Zoodles with Creamy Avocado Pesto

A zesty and tangy recipe for the Summer days.

Prep Time 20 minutes
Servings 4 people
Author silviafooding

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

  1. In a food processor, mix all of the ingredients (except for the zucchinis and the hazelnuts)

  2. Mince and let it sit while you spiralize the zucchinis.

  3. 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.

  4. 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.