Three years into this whole full-time raw food thing and this is still one of my favorite meals. I can’t explain it. It’s always and reliably delicious, filling, and causes zero bloat or indigestion. I love it from the very center of my being. I decided to make it for a raw food potluck I had with the girls and needless to say it was a hit.I hope you find happiness in your pesto bowl much like I have!

Avocado Herb Pesto with Zoodles

A reliably delicious and filling pasta dish packed with goodness.
Prep Time20 mins
Course: Main Course
Cuisine: American, Vegan
Keyword: Pasta
Servings: 4

Equipment

Ingredients

Instructions

  • Use a spiralizer to make noodles out of your zucchini. Sprinkle the finished noodles with a pinch of sea salt and toss to coat. Place them on some paper towels and allow the water to drain while you prepare the sauce.
  • Combine the avocado, herbs, garlic, lemon juice, and a pinch of sea salt in a food processor. Blend until smooth.
  • Once the noodles are dry and soft, toss with the sauce. Add the sundried tomatoes and toss, once more.
  • SERVE!

Notes

I prefer to drain my noodles for a few hours at room temperature.

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0 Comments

  1. If I've commented twice, I'm sorry – I think the comment monster ate the first one!

    Anyway, this looks like a wonderful, hearty recipe. I LOVE pesto (and zucchini noodles!).

  2. I think you're right, the first one was gobbled right up! I'm so glad you like this, it really is one of my favorite things to make. So delicious. And this pesto is just divine. All the different herbs paired with the creamy avocado is just SO.GOOD!

  3. Hmmm maybe you could give it a try, though I think it will be a distinctly different experience. You can also grate your zucchini but it may make the dish a little wetter, if you don't mind. Let me know how it goes!

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