Avocado Pesto with Zucchini Noodles

You’re probably all familiar with zucchini noodles and pesto, but I bet you haven’t tried avocado with it! A friend of mine introduced me to this idea (with pasta not zucchini noodles) and I loved it. I couldn’t believe I hadn’t thought of adding avocado earlier and as you can see from my Instagram, I have had it a lot.

I remember the first time I ever tried zucchini noodles; I had seen a lot of people on Instagram making them and I took the plunge and bought a spiralizer. They have a fantastic texture and are like pasta in the sense that they take on the flavor of whatever sauce you add to it. 

This is a really easy and healthy lunch or dinner that literally only takes about 20-30 minutes to cook. It’s a great low carb choice and the healthy fats from the avocado and pesto (which is normally made using a nut and olive oil) which will keep you full and satisfied for hours. I normally like to grill some chicken on a cast iron grill to add some extra protein. The key to making the zucchini noodles is to be sure to drain it of any extra water that seeps so you don’t end up with a soggy plate of food (yuck).

Avocado Pesto with Zucchini Noodles

Avocado Pesto with Zucchini Noodles

Alice Williams

This is a delicious low-carb alternative to your standard pesto pasta. Filled with vegetables, protein and healthy fat, it is sure to satisfy every craving!

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Servings 2

Ingredients

  

• 3 medium zucchinis courgettes for my Brits
• 1 ripe avocado
• Cashew Pesto or store bought pesto
• 1 chicken breast
• Olive oil
• Optional: Parmesan

Instructions

 

• First, get your zucchinis out and chop out the ends. Attach to your spiralizer to turn them into noodles.
• Put the zucchini noodles aside.
• Mix your pesto (anywhere from 5-9 tbsp) in with the avocado - mash them together and put them aside.
• Flatten the chicken breast with a meat hammer and season both sides with some salt, pepper and paprika.
• Put a little bit of olive oil in the pan and grill the chicken for approximately 6 minutes per side or until the chicken breast reads 165 farenheit, if you have a meat thermometer.
• Put the chicken aside and dice them after about 5 minutes.
• Put the zucchini noodles in a big pan with some olive oil.
• Cook the noodles until they are soft (about 5-7 minutes) and then add the pesto avocado mix and the diced chicken.
• Cook for another few minutes and then serve with some parmesan sprinkled on top.

Notes

You will need a spiralizer to make zucchini noodles.

This has become a weekly staple for me and my husband – we both LOVE it and it’s guaranteed to satisfy your family and friends too. It’s one of those dishes that people are normally so skeptical about but quickly come to love as soon as they try it. Let me know what you think about this recipe if you do try it 🙂

Honestly yours,
Alice

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