I think I might be a bit ahead of schedule for this recipe in terms of seasonality, but Iâm eagerly awaiting summer and as such my diet has basically consisted of all things summery for the last month.
The dish requires just a few simple ingredients, takes under 10 minutes to make and easily serves a hungry crowd. I brought it over to my cousinâs house for a backyard potluck dinner and it was gobbled up by everyone.
Just as the recipe name says, the base of the pesto sauce is avocado. You blend that up in a food processor with basil, lemon, garlic and hemp seeds and youâre done.
All thatâs left once the pesto is made is to toss if over your zucchini noodles and enjoy!
Now, one final note before we dive head first into this bowl of pesto-y zoodles. Many of you have asked me how I prepare my zucchini noodles and honestly, my favorite way is to actually have them raw.
While I donât really mind cooked zoodles, I find that they arenât quite as satisfying when theyâre cooked. I like the crunch of the raw noodles. That being said, if youâre not a fan of raw zucchini, by all means feel free to cook your zoodles.
But regardless of how you like to prepare your zucchini noodles, I have a feeling this is going to be a summer staple for you!
So your turnâ¦
How do you like to make your zucchini noddles? If you have a favorite sauce or topping, let me know in the comments below so I can try them too! And if you end up giving this recipe a try, would love for you to comment back and let us know what you think by leaving a review/rating