CREAMY AVOCADO PESTO ZUCCHINI NOODLES WITH BURST TOMATOES

Looking at these photos makes me think of summer. Pesto zucchini noodles, cherry tomatoes and lemons don’t exactly look like autumn. I needed a little change from the chilis, stews and pumpkin, and I thought you might, too.

Don’t get me wrong, I’ve been loving the pumpkin obsession that’s been going on here. I get a little worried some days that you might put your foot down soon and tell me I need to move on. If you’ve been feeling overloaded with warm fall recipes, these pesto zucchini noodles are for you.

The noodles are covered in a dairy-free avocado pesto that is 100% vegan + paleo + super delicious. I’ve used sunflower seeds in place of traditional pine nut. Honestly, pine nuts are outrageously expensive here, and I just can’t bring myself to buy them. Are they over priced in your stores, too?

This pesto zucchini noodle recipe is a light and super healthy dinner. It’s basically like eating a giant salad for dinner, in pasta form. Awesome, right?!

Don’t get me wrong, I’ve been loving the pumpkin obsession that’s been going on here. I get a little worried some days that you might put your foot down soon and tell me I need to move on. If you’ve been feeling overloaded with warm fall recipes, these pesto zucchini noodles are for you.

The noodles are covered in a dairy-free avocado pesto that is 100% vegan + paleo + super delicious. I’ve used sunflower seeds in place of traditional pine nut. Honestly, pine nuts are outrageously expensive here, and I just can’t bring myself to buy them. Are they over priced in your stores, too?

This pesto zucchini noodle recipe is a light and super healthy dinner. It’s basically like eating a giant salad for dinner, in pasta form. Awesome, right?! 

This weekend is Canadian Thanksgiving. I’m preparing to stuff myself with turkey, stuffing, mashed potatoes and about 500 liters of gravy. These pesto zucchini noodles are my way of getting prepped for the big turkey day tomorrow. Eating healthy today so I can pig out tomorrow. Solid plan, right?

I have a feeling that come Tuesday my body will be craving another giant bowl of salad parading itself around as pesto zucchini noodles. So healthy and so delicious!

CREAMY AVOCADO PESTO ZUCCHINI NOODLES WITH BURST TOMATOES

 

SAVE PRINT

Pesto Zucchini noodles are made with a tasty avocado pesto that is dairy and nut free. This is a quick and easy weeknight dinner.

Author: Kristen Stevens | The Endles Meal

Makes: 4 servings (can be cut in half)

INGREDIENTS

• ½ cup cherry tomatoes
• ½ teaspoon oil
• 4 medium zucchinis, cut into noodles with a spiralizer or julienne peeler
• 2 cups spinach

For the avocado pesto:

• ¼ cup basil leaves
• 1 avocado, peeled and pit removed
• ¼ cup spinach, divided
• ¼ cup sunflower seeds
• 2 tablespoons fresh squeezed lemon juice
• ¾ cup water, olive oil or a combination (see notes)
• 1 garlic clove
• Sea salt, to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft, and a few have burst.
2. While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. 
3. After the water starts to boil, add the zucchini noodles, wait for 30 seconds, then add the spinach in 2 cups and mix the pot. Pour the spinach and noodles into a colander immediately and allow them to drain.
4. Blend all ingredients for the pesto in a high-speed blender until it is smooth. Sprinkle the pesto on top of the zucchini noodles that have been drained well and mix to combine. To taste, season with salt. (I prefer about a teaspoon).
5. Serve the noodles over the tomatoes that have burst and sprinkle a few seeds on top.

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