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Food

Zucchini Noodles with Avocado Pesto Sauce

By July 17, 2016 February 5th, 2019 No Comments
If you are a hunter for great deals and therefore Amazon Prime Day was really good to you, say I! πŸ™‹πŸ½
As much as I look forward to investing in my own kitchen, I am currently a Frugal Nancy because #StudentBudget. Let me tell you how I got this spiralizer, which is known to DO THE JOB (thanks to review-reader in me!), for $6! No joke! I think it’s the wisest investment I have made with $6 by far. (I might have to reflect and think about my other $6 investments, but you get the drift; HELLO! πŸ™‚ )
I personally think these Zucchini Noodles taste wayyy better than what we buy in stores but again, my palates are said to have gone through some transformation over the years (laugh out loud) so I’ll let you be the judge.
Plus, although I can make them whenever I want, am I the only one who misses my food after I have finished it?!πŸ€”
This recipe is:
-All I expected it to be and more
-All I expected it to be and even more
-All expected it to be and MUCH more.
SO, here you go! And guys, if you can’t make the zucchini noodles just yet, try the avocado pesto πŸ™‚
RECIPE:
(I would make the pesto sauce first.)
For Avocado Pesto Sauce:
Ingredients:
3 ripe avocados. (They should be soft when you feel them)1/3 cup of fresh basil leaves2 tbsp of freshly squeezed lemon juice3 cloves of garlic3 tbsp of oil (coconut, olive, avocado,…work with what you have)salt and black pepper to taste
Instructions:
In a blender or food processor, add avocados, basil leaves, garlic, lemon juice, salt and pepper, and pulse until finely chopped. Adjust taste to preferenceNext, add in oil slowly until creamy.Adjust taste to preference and set aside.
For the Noodles:
(If you don’t have the spiralizer, I believe you can manually cut them up? Although it might be a bit of a task)
Ingredients:
5 medium/large sized zucchinis.
Instructions:
Spiralize the zucchinis.

Look how beautifully they turn out?!
2. Place a skillet over medium heat and add 2tbsps of oil (I use avocado oil, but work with what you have!).
3. Next, add spliralized zucchinis and stir-fry for 1-2 minutes. You want to make sure they are crispy and not all soggy or over-cooked.
4. Dish noodles into a bowl and pour pesto sauce over it. Mix with wooden spoons until evenly coated.
5. Serve and Enjoy!
P.S They taste really GOOD with vegan parmesan. Recipe here

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