Time: 20-30 minutes
INGREDIENTS:
For the Zucchini Noodles:
4 large zucchinis
Salt (to draw out moisture from the zucchini noodles)
For the Avocado Pesto:
2 ripe avocados
1 cup fresh basil leaves
2 cloves garlic
2 tablespoons lemon juice (about 1 lemon)
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
1/2 cup pine nuts or walnuts (optional, for added texture and flavor)
Cherry tomatoes for garnish (optional)
Serves: 4 People
INSTRUCTIONS:
Preparing the Zucchini Noodles:
1.Spiralize the Zucchinis: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips.
Salt the Noodles:
1. Place the zucchini noodles in a colander over a bowl. Sprinkle with a little salt and toss gently. Let them sit for about 20-30 minutes to draw out excess moisture. After sitting, gently squeeze the noodles to remove any additional water. This step helps to prevent your dish from becoming too watery.
2. Pat Dry: Use paper towels to pat the noodles dry, removing as much moisture as possible.
Making the Avocado Pesto:
1. Blend the Ingredients: In a food processor, combine the avocados, basil leaves, garlic, lemon juice, and a pinch of salt and pepper. With the processor running, slowly add the olive oil until the mixture is smooth and creamy. If using, add the nuts to the processor and pulse a few times to combine, keeping some texture.
2. Taste and Adjust: Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice as needed.
Combining and Serving:
1. Combine: Place the dried zucchini noodles in a large bowl. Add the avocado pesto and gently toss until the noodles are well coated. If the pesto is too thick, you can add a little water or more olive oil to reach your desired consistency.
Serve: Serve the zucchini noodles immediately, garnished with cherry tomatoes and a sprinkle of nuts if desired. The avocado pesto will start to brown after a while, so it’s best enjoyed fresh.
