This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture that’s beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.
Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Serves: 3 (1 1⁄2 cups sauce; noodles for 3)
- 3 medium zucchini (or 3 servings of your favorite noodles)
Creamy broccoli pesto
- 1 cup chopped broccoli (or fresh basil)
- 1 cup chopped mushrooms
- 1 avocado
- 1 garlic clove
- 1 teaspoon lemon juice
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon sea salt
Peel the zucchinis if desired. Turn the zucchini into noodles by using a spiralizer or a vegetable peeler. Set aside.
To make the pesto, place all the pesto ingredients in your blender. Add 1⁄4 cup water. Blend until smooth and creamy.
Dry off the zucchini noodles if they have released any water.
To assemble, in a large bowl, combine the noodles and sauce. Using tongs or 2 forks, toss gently until the sauce is well distributed over the noodles. Enjoy immediately.
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