Hands up if you love avocados! And hands up if you love pesto! Two hands in the air? Then you’ll LOVE this healthy recipe!
Avocado pesto is hands down one of my absolute go-to dinners. Packed full of flavor and super-healthy and energizing, you can serve it up with (basically) anything. Try it with brown rice and steamed broccoli, or chickpeas, asparagus and little bit of crumbled feta cheese.
This time though, I’m pairing it with zoodles (that’s spiralized zucchini (i.e. zucchini noodles) to anyone not clued up on the latest food trends), which can either be made in a spiralizer, be hand cut into very fine juliennes (this method can be quite time-consuming – in a pinch I’ll slice zucchini with a vegetable peeler and have ribbons, instead of zoodles proper) or be store-bought. I love to add extra vegetables to my dinner, so some sweet, balsamic-grilled cherry tomatoes are served on the side – but the great thing about this dish? There are no rules! I like to think of it as my secret weapon for those days when I don’t have a plan and I should have gone by the store like, yesterday. I’ll just finish up any veg I have chillin’ in the fridge – the avocado pesto comes out better when the avocado is a little soft.
Best Ever Avocado Pesto Recipe (Served with Zoodles + Balsamic-Grilled Tomatoes)
Prep Time: 5 min (approx.) | Cook Time: 5 min | Total Time: 10 min
For the Avocado Pesto:
- 1 Ripe Avocado
- 1 Clove Garlic
- 1 lg. Bunch Fresh Basil (approx. 100g, plus a little for garnish)
- 2 tbsp. Pine Nuts
- Juice of 1 Lemon
For the Zoodles:
- 2 portions of prepared Zoodles, or 4 Zucchini, Spiralized.
- 1 tsp Olive Oil
For the Balsamic-Grilled Tomatoes:
- 1 Strip of Cherry Tomatoes, on the vine – around 8-10 total
- 1 tbsp. Balsamic Vinegar
First, preheat your grill on high, then make sure that your zoodles are prepared, if they require preparation – spiralizing will take just a few minutes but hand chopping can take longer – Make zucchini ribbons with a vegetable peeler if you’re short on time (or super hungry).
Place the tomatoes, on the vine, onto a metal grill-pan. Drizzle with balsamic vinegar and place under the hot grill for around 15 minutes, until they begin to sizzle a little.
Heat a lightweight frying pan on the stovetop over a low heat and warm the olive oil for the courgetti. Throw in the prepared zucchini and slowly cook, stirring regularly, until it is warmed through.
Meanwhile, chop the avocado, basil and garlic into a blender, add the pine nuts, squeeze in the lemon juice and drizzle in around 100ml cold water, to loosen the mixture. Pulse in the blender for a few minutes, until it is completely smooth, then add salt and pepper to taste.
Pour the avocado pesto into the pan with the courgetti and stir until coated, then tip out onto two plates and top with the roasted tomatoes and a little basil to garnish.
Avocado Pesto alone will keep in the fridge for a few days and can be enjoyed as a sauce or a salad dressing, with anything that takes your fancy.
Recipe | Zoe Pickburn