Light and refreshing, this basil pesto zucchini noodles recipe makes a great lunch. I love spiralized zucchini noodles but I don’t eat them very often because of the time and effort it takes to make them.
So I was very excited when I found these spiralized zucchini noodles at the store. Of course I just had to buy some and whip up this recipe for lunch that day.
It takes very little effort…just make some basil pesto, mix it with the zucchini noodles, add some tomatoes, red onion, and an avocado and lunch is served.
Basil Pesto Zucchini Noodles
Quick and easy these basil pesto zucchini noodles make a light and refreshing lunch.
Author: Thyme and Tarragon
Recipe type: Lunch
Ingredients
- 10 ounce carton of zucchini noodles
- 4 Compari tomatoes
- 1 small avocado
- red onion
- Basil pesto:
- 1 cup packed fresh basil leaves
- ¼ cup walnuts
- ¼ cup olive oil
- ½ tablespoon minced garlic
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- pinch cayenne pepper
Instructions
- In food processor pulse basil leaves, salt, garlic, cayenne pepper, lemon juice, and walnuts several times. Scrape the sides of bowl and pulse another couple of times if needed.
- Drizzle olive oil in while processing until combined.
- Mix zucchini noodles and basil pesto together and place on platter.
- Cut the Compari tomatoes into fourths. Slice a couple of thin slices of the red onion and then cut the slices in half. Cut the avocado into chunks.
- Add the onion slices, tomatoes, and avocado to the pesto noodles and serve.
