ZOODLES ARE THE NEW NOODLES
Deliciously creamy, fresh basil pesto with zoodles (zucchini noodles), raw pine nuts and cherry tomatoes.
Simple, healthy, refreshing yet filling, easy to make and absolutely delicious.
I love making zoodles to have with lunch or dinner, and they’re perfect with my dairy-free basil pesto recipe! I usually sprinkle some raw pine nuts and chopped cherry tomatoes on top.
♥
This recipe is dairy-free, sugar-free, gluten-free and grain-free.
I hope you love this recipe as much as I do! xo
THE RECIPE
Ingredients:
-1 large avocado
-10 large fresh basil leaves
-1 cup cherry tomatoes
-2 tablespoons raw pine nuts
-a squeeze of fresh lemon juice (to taste)
-sea salt & cracked black pepper (to taste)
-4 to 6 medium zucchini’s
THE METHOD
Instructions:
-rinse the zucchini’s and trim the ends
-use a julienne peeler to make zoodles (zucchini noodles) out of the zucchini’s, or use a spiralizer
-finely chop the fresh basil leaves
-remove the peel & pit from the avocado and smash with a fork until smooth
-mix the avocado with the chopped basil, fresh lemon juice, sea salt and cracked black pepper until well blended
-halve or quarter the cherry tomatoes
-serve the zoodles with the basil pesto and chopped tomatoes, garnish with raw pine nuts & a few extra fresh basil leaves
-serve fresh, eat & enjoy!
Made with love by Liezl Jayne xo
Photos by Liezl Jayne Strydom for liezljayne.com
4 replies on “Creamy Basil Pesto Zoodles (gluten-free, grain-free, dairy-free)”
that looks soo delicious! have you cooked the zoodles? best wishes from germany 🙂
Hi Stephanie! No I have left the zoodles raw, but you can cook them if you would prefer that. Lightly sautee the zoodles with a teaspoon or two of oil (I like to use macadamia nut oil, but you can use another kind of oil) and a pinch of sea salt. Then serve the lightly cooked zoodles with the avocado basil pesto. 🙂