Eating healthy is not just about calorie counting and keeping a close eye on the types of food we eat. It is about changing your lifestyle as well a taking a different approach to how you select and prepare your food. Some of the buzzwords we hear about this topic are organic, fresh, raw, non-gmo, additive free, chemical and dye-free.
Although chemical free is a bit misleading since everything including our own bodies are made up of chemicals. Lets just agree that there seems to be and on going trend or should I say movement towards eating food that is more wholesome and nutrient packed, rather than foods that are soaked with bad fats, gmo’s, sugar, gluten, and certain things that you need a linguistics degree to pronounce.
Going along with the keywords raw, fresh, and organic, I would like to share a truly inspiring recipe that I put together last night for dinner. This recipe involves no cooking – just raw healthy ingredients like avocado, tomatoes, basil, zucchini, and some more. Check out the ingredients, instructions, and mouth-watering photos below:
Creamy Avocado Pesto zoodles w/ cherry tomatoes
This recipe was sent to my inbox by Yummly, the food recommendation site. As soon as I saw the creamy green goodness sprinkled with red cherry tomatoes, it looked so delicious, I knew I had to make it right away.
It is truly easy and quick to make. The ingredients you need for Creamy Avocado Pesto Zoodles:
Mouth-watering creamy avocado pesto with zucchini noodles
2-3 medium-large zucchini, spiralized
1 ripe avocado
3/4 cup Fresh Basil leaves
3 cloves garlic
1/4 cup pine nuts
1/4 cup Olive Oil
1/2 Tsp Sea salt
2-3 TBS freshly squeezed lemon juice
PS: Check out my basil from my tiny NYC back yard. I planted it in May and it already got so big with nice big leaves and super fresh smell. Mmmm I can’t get enough of it!
Directions:
Spiralize your fresh zucchini. I used my vegetable slicer. I’ve been using it for 3 years and it can do a wonderful job with spiralizing zucchini and slicing vegetables. Also see the video I made (below) of vegetable slicer in action.
To your hand blender or food processor add the remaining ingredients. Blend for about 30 seconds until the pesto is creamy and smooth. I used my Braun Multiquick 7 (MQ777 Hand Blender) that did a great job of processing ingredients fast into a smooth pesto paste plus the new Multiquick 7 does pretty much any chore in the kitchen, except for spiralizing.
Add pesto to your zucchini noodles and toss them together. Add some pepper to taste and add some halved cherry tomatoes for an irresistible fresh taste that goes so well with creamy avocado pesto noodles together.
Serve and enjoy. No need to cook or heat. Great as it is. Fresh. Creamy. Delicious.
Lemon juice prevents avocado from browning, so the leftovers can be stored in the refrigerator for 1-2 days, just make sure you seal tightly in air tight container.
As promised, here’s the video of how to make Creamy Avocado Pesto Zoodles, in action.
With the help of my 10 y.o girl. Enjoy!
Do you know someone that you can recommend this delicious pesto with zoodles, without sugar or carb overload?, please feel free to share this recipe with them!
If you make this Creamy Avocado Pesto Zoodles, let me know how you liked it? Do you think that lemon juice was a good addition? Also check out my other favorite 5-Minute Super Green Sauce that can also be served with zoodles or enjoyed as a dip. It uses practically the same ingredients, but instead of Basil leaves, it calls for parsley and cilantro.
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This looks amazing. I have all the ingredients in my house now except of spiralizer lol. I’m going to try to thinly slice zucchini and turn them into noodles. Thank you for posting the recipe
That looks delicious!
it,s perfect but l think its need a little milk to add ?
Thank you! Glad you like it. I would’t mind adding a little milk to recipe. If you made it let me know how you liked it.