Makes 4 servings (about 1 cup each)
The zucchini noodles in this recipe are a lighter, fresher alternative to traditional pasta noodles. Avocado-pistachio pesto is full of flavor and packed with antioxidants and heart healthy fats. Enjoy this meal warm, then eat the leftovers (make extra!) as a cold “zoodle” salad.
2 pounds zucchini
1/3 cup pistachios, shell removed
1 medium avocado, cubed
2 cloves garlic, minced
2 cups fresh basil
2 tablespoons lemon juice
1/2 teaspoon salt, divided
4-1/2 tablespoons olive oil
Black pepper, to taste
Use a spiralizer or vegetable peeler to cut zucchini and into noodles. Season with ¼ teaspoon salt and black pepper.
Place pistachio, avocado, garlic, basil, lemon juice, and remaining salt into a food processor. Pulse to chop. With the processor running, slowly drizzle in 4 tablespoons olive oil and blend until smooth. Set aside.
Heat remaining olive oil in a skillet. Add spirals and cook until tender, about 3-5 minutes. Remove skillet from heat and stir in pesto.