Description
These raw zucchini noodles tossed in a creamy avocado basil pesto are a refreshing, nutritious, and flavor-packed dish perfect for warm weather. Ready in just 10 minutes, it’s a vibrant, plant-based bowl that delivers big on taste and texture with minimal effort.
Ingredients
3 to 4 medium zucchinis, spiralized
2 ripe avocados
2 cups fresh basil leaves
3 to 4 garlic cloves
Juice of 1 lemon
¼ cup hemp seeds or pine nuts
Sea salt, to taste
Red pepper flakes, to taste
Optional: Extra hemp seeds or nutritional yeast for topping
Instructions
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Spiralize the zucchinis and cut them into manageable lengths. Place in a large bowl.
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In a food processor or high-speed blender, combine avocados, basil, garlic, lemon juice, hemp seeds or pine nuts, sea salt, and red pepper flakes. Blend until smooth and creamy.
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Pour the avocado pesto over the zucchini noodles. Toss until well coated.
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Garnish with extra hemp seeds or nutritional yeast, if desired, and serve immediately.
Notes
For best results, use ripe avocados and fresh basil. You can store leftovers in an airtight container in the fridge for up to 1 day—drain any excess liquid and re-toss before serving. This dish is naturally vegan, gluten-free, and raw. Add cherry tomatoes or arugula for more color and variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-cook
- Cuisine: Vegan / Raw