Oodles of Zoodles with Avocado Pistachio Pesto
“I am not a big fan of cooked zucchini, but when my sister made zucchini noodles one day with a tomato sauce, I loved it,” says Nia. “So, I started experimenting and came up with a very delicious pesto sauce by using lots of flavors that I love, like avocado, spinach, and pistachios. It turned out so delicious and when I made it for dinner for my family, they loved it. It is crunchy fresh, and the sauce is just awesome.” - Nia Thomas, Age 10, Arizona
Makes 5 Servings
Ingredients:
For the Pesto:
- 1 ripe avocado
- 1 packed cup fresh basil
- 1 packed cup fresh cilantro
- 1 jalapeño, ribs and seeds removed
- 2 garlic cloves, peeled
- Juice of 1 lime
- ½ cup olive oil
- 1 teaspoon salt, or to taste
- ½ cup pistachios
For the Zoodles:
- 4 zucchinis, peeled
- 2 cups cherry tomatoes, halved
- 2 cups peeled, shredded carrots
- ½ medium red onion, peeled and thinly sliced
Preparation:
- To make the Pesto: In a blender or food processor, blend 1 cup water with all the pesto ingredients, except the pistachios, until incorporated. Add the pistachios and blend until mostly smooth. Taste and adjust seasoning if needed. Set aside.
- To make the Zoodles: Use a grater, peeler, mandoline slicer, or spiralizer to turn the zucchini into zoodles. (I used a spiralizer to get the noodle aka zoodle shape.) In a large bowl, mix the zoodles with the tomatoes, carrots, and red onion. Arrange the salad in bowls. Top with the pesto and serve.
310 calories; 31g fat; 8g carbohydrates; 3g protein
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