Zoodles In Creamy Basil Pesto Recipe
A vegetarian Italian Recipes recipe with basil leaves - loosely packed, avocado - pitted, cashew nuts - whole. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Zoodles In Creamy Basil Pesto, firstly we will make the Basil Pesto
basil leaves - loosely packed(2 cups)basil leaves - to garnish - 2
Add basil, parmesan, nuts, garlic in a food processor/blender and coarsely grind
basil leaves - loosely packed(2 cups)cashew nuts - whole(6)cloves garlic(4)parmesan cheese - grated(1 tablespoon)basil leaves - to garnish - 3
Add avocado, pinch of salt and lemon juice and pulse to just combine
avocado - pitted(1)lemon juice(1 tablespoon)salt - to taste - 4
You should still be able to see little chunks of avocado
avocado - pitted(1) - 5
Set it asideThe next step is to prepare the Zoodles
- 6
Spiralize the zucchini using a spiralizer or using a Mandolin slicer and place the zucchini on the Mandolin slicer horizontally and make sure the Zucchini is safely attached to the safety holder and slice the whole length of the zucchini
cashew nuts - whole(6)green zucchini(2) - 7
Quickly toss the Zoodles in a hot pan with olive oil for about 30 seconds
tablespoons extra virgin olive oil(2)extra virgin olive oil - as needed - 8
Remove from heat quickly and transfer to an another dish
- 9
Gently toss the Zoodles in the creamy basil pesto and top it with sun-dried tomatoes and basil
basil leaves - loosely packed(2 cups)sun dried tomatoes - chopped(5)basil leaves - to garnish - 10
Serve Zoodles In Creamy Basil Pesto along with Summer Lettuce Salad for a healthy dinner
basil leaves - loosely packed(2 cups)basil leaves - to garnish
Rate this recipe
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Zoodles In Creamy Basil Pesto Recipe
A vegetarian Italian Recipes recipe with basil leaves - loosely packed, avocado - pitted, cashew nuts - whole. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Zoodles In Creamy Basil Pesto, firstly we will make the Basil Pesto
basil leaves - loosely packed(2 cups)basil leaves - to garnish - 2
Add basil, parmesan, nuts, garlic in a food processor/blender and coarsely grind
basil leaves - loosely packed(2 cups)cashew nuts - whole(6)cloves garlic(4)parmesan cheese - grated(1 tablespoon)basil leaves - to garnish - 3
Add avocado, pinch of salt and lemon juice and pulse to just combine
avocado - pitted(1)lemon juice(1 tablespoon)salt - to taste - 4
You should still be able to see little chunks of avocado
avocado - pitted(1) - 5
Set it asideThe next step is to prepare the Zoodles
- 6
Spiralize the zucchini using a spiralizer or using a Mandolin slicer and place the zucchini on the Mandolin slicer horizontally and make sure the Zucchini is safely attached to the safety holder and slice the whole length of the zucchini
cashew nuts - whole(6)green zucchini(2) - 7
Quickly toss the Zoodles in a hot pan with olive oil for about 30 seconds
tablespoons extra virgin olive oil(2)extra virgin olive oil - as needed - 8
Remove from heat quickly and transfer to an another dish
- 9
Gently toss the Zoodles in the creamy basil pesto and top it with sun-dried tomatoes and basil
basil leaves - loosely packed(2 cups)sun dried tomatoes - chopped(5)basil leaves - to garnish - 10
Serve Zoodles In Creamy Basil Pesto along with Summer Lettuce Salad for a healthy dinner
basil leaves - loosely packed(2 cups)basil leaves - to garnish
Rate this recipe
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