A grain-free, healthy, vegan and fresh zucchini noodle recipe which makes quick and easy ideal summer lunch or a side dish.
Ingredients
5 large zucchinis, washed
2 medium size avocados, pit removed
15-20 fresh basil leaves
1 cup cilantro leaves
1 Jalapeño (seeds removed if you want less hot)
1 big clove of garlic
½ lemon, squeezed
2 tablespoons extra virgin olive oil
1 teaspoon freshly ground pepper
salt to taste
Method
Start by spiralizing your washed and peeled zucchinis. Alternatively you can julienne them with julienne peeler or just use your plain good old vegetable peeler. The idea is to have them thin noodles like shape. You can choose not to peel these, I just like it for the visual preference. Add a bit of a salt and put it in a strainer for 10-15 minutes. This will help some of the excess water drain out from the zucchini.
In a food processor, put all the pesto ingredients and blend until smooth.
Coat the noodles with this pesto using kitchen tongs to ensure all the noodles are well-coated.
Serve fresh.
My Notes
You can also put the zucchini spirals in hot salted boiling water for a minute or two. The difference i have noted is that the little cooked version doesn't have the raw zucchini taste as opposed the one in raw state.
Another method is sauteing the zucchini noodles in some oil or butter over medium high heat for 2 minutes and then mix the sauce in.
You can also garnish it with some toasted pine nuts or sunflower seeds for a bit of crunch.
Recipe by at https://www.urbancilantro.com/zucchini-noodles-with-avocado-herb-pesto/