Avocado Pesto With Zucchini Pasta Recipes

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

Steps:

• Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
• Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
• Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).

ZUCCHINI PASTA WITH AVOCADO PESTO

Steps:

• For the pesto avocado, cut the avocado in half, remove the pit, lift the flesh out of the skin, cut it into small pieces and put it into a tall cup. Wash the basil, shake dry, and put half aside. Clean and wash the tomatoes, cut them into fine cubes, and put half aside.
• Finely puree the avocado with basil, lemon juice, and 3 Tbsp. water with a hand blender. Mix in diced tomatoes. Season to taste with salt, pepper, and chile flakes. Crumble feta.
• Clean and wash the zucchini and cut them into noodles with a spiral slicer. Blot dry to remove any excess moisture. Heat oil in a pan. Saute zucchini noodles in it at medium heat for 5 minutes, stirring occasionally. Season with salt and pepper.
• Drizzle zucchini noodles with avocado pesto, add remaining diced tomatoes and feta, and sprinkle with remaining basil leaves.

CREAMY AVOCADO PESTO - DELISH!

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
• Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

Steps:

• In a food processor, blend Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), and Lemon Juice (1 tablespoon) until smooth, then mix in Extra-Virgin Olive Oil (2 tablespoon).
• Add Ground Black Pepper (to taste), 1 tablespoon at a time, until sauce reaches a fluid yet thick consistency. Add Salt (to taste) and Water (to taste).
• Spiralize the Zucchini (2). Saute zoodles on stove over medium-high heat until slightly soft and bright green. Drain excess water.
• In large bowl, toss zoodles with sauce, then top with Parmesan Cheese (to taste). You may not need all of the sauce, so add it until you've reached your liking. Serve and enjoy!

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

AVOCADO PESTO WITH ZUCCHINI PASTA

Steps:

• Make zucchini noodles using a spiralizer.
• Mash avocado in a small bowl and mix in pesto until smooth.
• Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.