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You are here: Home / 801010 / RECIPE: avocado herb pesto with zoodles

RECIPE: avocado herb pesto with zoodles

Originally Published: Feb 6, 2014 ❀ Last Updated: Jul 12, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ Leave a Comment

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

Ingredients

  • 2-3 zucchinis
  • 1 ripe avocado
  • 1 handful each of fresh basil, cilantro, parsley
  • 1/4 cup of truly sundried tomatoes (not in oil), chopped
  • 1 clove garlic
  • 1 lemon, juiced
  • a pinch of sea salt, to taste


Instructions

  • Use a spiral slicer to make noodles out of your zucchini. Sprinkle with a pinch of sea salt and toss to coat. Place on some paper towels and allow the water to drain while you prepare the sauce. I prefer my noodles to drain for a few hours at room temperature.
  • Combine the avocado, herbs, garlic, lemon juice, and a pinch of seat salt in a food processor and process until smooth.
  • Once the noodles are dry and soft, toss with the sauce. Add the sundried tomatoes and toss, once more.
  • SERVE!

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

Filed Under: 801010, dinner, Entrees, Popular, Raw, Vegan

Previous Post: « What I Ate Wednesday: february 5, 2014
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Reader Interactions

Comments

  1. Elizabeth

    February 6, 2014 at 9:19 pm

    So beautiful and the combo of ingredients sounds amazing. I have to replace my broken spiralizer!!
    Peace & Raw Health,
    Elizabeth

    Reply
  2. Cheri Savory Spoon

    February 7, 2014 at 3:03 pm

    Sounds tasty, I've made something similar but lightly cooked the zucchini.

    Reply
  3. Erin @ The Almond Eater

    February 7, 2014 at 6:02 pm

    Sounds delicious! I don't own a spiral slicer, so I may just make the pesto sauce with regular noodles.

    Reply
  4. realrawkitchen

    February 9, 2014 at 6:43 pm

    Thanks! And yes, a working spiralizer is a MUST for fun and simple dishes like this 🙂

    Reply
  5. realrawkitchen

    February 9, 2014 at 6:44 pm

    Ah yes, I've heard of lightly cooking the noodles in a pan and I think that's a great idea too as it can soften and warm the noodles. It's such a delicious, classic dish!

    Reply
  6. realrawkitchen

    February 9, 2014 at 6:44 pm

    Great idea 🙂 Sometimes I use my vegetable peeler on a zucchini to make ribbons and toss them with sauce like that.

    Reply
  7. Laura-Jane

    February 10, 2014 at 12:39 am

    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!).

    Reply
  8. realrawkitchen

    February 10, 2014 at 5:54 pm

    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!

    Reply
  9. Unknown

    July 10, 2014 at 1:05 pm

    I dont have avocado can i replace broccoli. Also sprial slcier is not at home will a grated do

    Reply
  10. realrawkitchen

    August 17, 2014 at 5:59 pm

    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!

    Reply
  11. Yan

    January 29, 2015 at 1:50 am

    That looks very good! Thanks for sharing!

    Reply

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I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

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•RECIPE•⁠
1 cucumber⁠
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