Eating Well With DeChantell: Zucchini Noodles with Avocado Pesto

Hey friends.. How are you? I know “Living Well” because you’re a visitors to my blog! Ayeeeee

I have another question..Who loves pasta? I would say mostly every vegetarian and vegan does and it happens to be the common denominator of what most people complain about having to much of when transitioning into a healthy lifestyle.

Which is why I do, what I love! Coaching clients into eating well and providing them with healthier alternatives to the foods they enjoy. Now, if you love pasta it doesn’t mean you have to give it up.  I do ask that you find balance with selecting healthy carbs and this zucchini noodle recipe does just that by introducing avocados into the pesto and replacing the package noodles with a vegetable noodle. How amazing is that!!!

Grab the ingredients below, have an open mind on the color and don’t be afraid to explore fresh herbs that assist with bringing out the taste.

Recipe: Zucchini Noodles with Avocado Pesto

Kitchen Essentials: Spiralizer and/or vegetable peeler, food processor (blender) measuring cups and colander.

Ingredients:

Prep time 30 minutes

3 medium zucchini, trimmed

3/4 teaspoon salt, divided

2 ripe avocados

1 cup of fresh basil leaves

1/4 cup unsalted shelled pistachios

2 tablespoons fresh lemon juice

1/4 teaspoon ground pepper

1/4 cup extra-virgin olive oil

2 garlic cloves

Directions:

Time: 30 minutes

  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Pause at the seeds, they make the noodles fall apart. Once complete, place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let the zoodles drain for 5-10 minutes, then gently squeeze to remove any excess water.
  2. In a food processor combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

I love feed back so please, leave a comment below. If your interested in seeing me make this recipe on my YouTube channel share it out and don’t forget to tag me on Instagram if you make it.

Live Well,

De

DeChantell