First of all, thank you for the love and support on my post last week. I can’t tell you how much it lifted up my spirits and brought tears to my eyes. Even though the post was incredibly difficult to publish, your encouragement and overwhelming positivity never ceases to amaze me. In fact, it’s given me inspiration to keep on writing what’s in my heart and bringing more life stories back into my posts. Part two will come very soon, I promise.
In the meantime, I’ve been a busy little lady. I spent the weekend in Minneapolis with Lee and Katie freezing my booty off and working on Healthy Glow Co and Healthy Glow Guide content planning. I’m feeling more inspired than ever.
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As most of you know, I recently co-founded the Healthy Glow Collective (or healthyglow.co as we like to call it). It’s a website and community for any woman who wants to find a balance between food, health and fitness.
Bottom line: I want to show women what it’s like to live a balanced lifestyle, where you can still have treats, only workout 3x per week and still FEEL CONFIDENT AND LOOK AMAZING. The Healthy Glow Guide is a guide to show you exactly how we normally eat and exercise. And as a bonus for all my treat lovers out there: You can to have dessert every night, just like your ambitious girl (aka me).
Yesssss, I know you love chocolate. And nut butter. Don’t try to deny it.
Finding a balance with food and fitness is all about creating healthy habits in and out of the kitchen and gym. I’m extremely proud of the messaging and content that the Healthy Glow Guide provides REAL women like you. In fact, it’s probably one of my favorite things I’ve worked on in a long time. There are over 85 healthy recipes in the guide (so it’s basically like a cookbook!), workouts, meal plans, grocery lists and so much more! 95% of the recipes are gluten free friendly and 70% of the recipes are vegetarian.
If you haven’t signed up for the guide yet, then now is your chance! Anyone who signs up by TODAY 1/8 gets entered into win a $100 gift card to Lululemon.
Sign up for the Healthy Glow Guide here!
These Avocado Basil Pesto Zucchini Noodles are just one recipes in the guide. They’re delicious, easy to make and a great option for lunches during the week or a quick dinner paired with a protein.
I’m off to go make some recipes from the Healthy Glow Guide. xo!
More zucchini recipes you’ll love
- The BEST Zucchini Lasagna Recipe (low carb!)
- Delicious Zucchini Pizza Crust Recipe
- Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
- Summer Garden Crustless Zucchini Pie
- The Best Zucchini Brownies You’ll Ever Eat
Get all of my zucchini recipes here!
I hope you love these pesto zucchini noodles! If you make them be sure to leave a comment and a rating so I know how you liked them.
Avocado Basil Pesto Zucchini Noodles + Learn How I Eat & Exercise
Ingredients
- 2 medium zucchini, ends trimmed
- ½ cup packed fresh basil leaves
- ½ large ripe avocado
- 2 cloves garlic
- 2 tablespoons pine nuts
- 1 tablespoon fresh lemon juice (from 1 small lemon)
- 3 tablespoons water, plus more if necessary
- ¼ cup grated parmesan cheese or goat cheese
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sliced grape tomatoes
Instructions
- Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.
- Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with cheese and tomatoes. Serve room temperature or chilled.
Nutrition
Photography by: Sarah Fennel
28 comments
Many of your recipes have become family favorites! What can you substitute for pine nuts in this recipe as I’m not a fan of them!
I used pepitas (pumpkin seeds) as I couldn’t find pine nuts anywhere. Toasted them a little first 😉
Yum! Zoodles are the best!
Kari
http://sweetteasweetie.com/antioxidant-smoothie-post-raisin-bran/
Love zoodles! And I have been making something similar for years. My family thought I was nuts for using an avocado for the “creamy” element, but its so so good! Glad to see others doing the same… a.k.a. verifying that I’m not crazy;)
WOWWIE, I can imagine that someone would fall head over HEELS for this pasta!
This sounds amazing! I will totally be trying this! Thanks for sharing 🙂
Xo,
Megan at Lush to Blush
I made this and my family loved it.
What’s up to every body, it’s my first visit of this blog; this website includes amazing and truly excellent information designed for visitors.
This has been on my list to make, and I finally have! Delicious, thank you!
I’m so glad you did! This is one of my favorites.
Do you think I could make an extra batch and freeze it? I wasn’t sure how the avacado would hold up freezing and thawing? Thanks!!
Amazing, dish seems to be delicious. For sure i am going to try it . Thanks for great share.
Enjoy!
I was wondering are the noodles crunchy? Or do you cook them?
These ones are on the crunchier side, but feel free to cook them in a pan for a bit if you like them softer!
Do you cook the zucchini noodles?
Just noticed the comment above 🙂 – Seems like the zooks can be raw or cooked. Thank you Monique. Looking forward to trying this recipe.
Can’t wait to try this recipe! Just a heads up – it seems like the “Pin this recipe” button isn’t working.
Hope you love it! Thanks for the note, too – we’re working on a little tech glitch 🙂
Delicious.
Perfect for summer!
This healthy zucchini noodle dish is an amazing meal for a fresh lunch.
Love the recipe, we made it this week and it was delicious! I did notice there wasn’t mention of where the cheese was added (we added it with the initial ingredients of the pesto to the food processor). Just made the pesto part again and will be using it elsewhere! Thanks!
You can do in the pesto or just on top, up to you!
I didn’t see instructions on how to cook the courgette. I’m not sure if this is intended as a raw salad but I fried mine. I sprinkled the cheese on top after adding the sauce.
I usually just toss them in the pesto raw but feel free to sauté them a bit as well! I hope you enjoyed fried with some cheese – yum!
At what step does the cheese go in? Is it for the food processor, or a topping later?
Hi Melinda – thanks for the catch! You’ll add it on top of your pasta with the tomatoes 🙂