Zoodles in Oil Free Vegan Pesto Sauce

I just finished eating this fabulous bowl of zucchini zoodles that I drenched in a creamy vegan kale/basil avocado pesto sauce ( oil free)  and topped with some halved cherry tomatoes! So simple and so delicious! Took 10 minutes to make! ( The avocado puts this pesto over the edge)

What are zoodles? Zoodles are made from a raw zucchini, are low in calories, and are fast and easy to make using a little tool called a spiralizer . It is the biggest rage and you can make so many amazing recipes with it.

Some of my readers may remember my post a week ago for curly baked sweet potato fries easily made with my spiralizer. I'm at it again using my spiralizer; however,  instead of using a sweet potato, I used raw zucchini! 

The spiralizer is a kitchen gadget that is relatively inexpensive ( $15-$30 ) and enables you to take ordinary vegetables like beets, zucchini, sweet potatoes, potatoes, cucumbers, carrots etc. and turn them into spaghetti like strands that resemble noodles!

My favorite vegetable to use in the spiralizer is zucchini to make spaghetti strands which have become affectionately known in the blogging circles as "zoodles".

The Pesto Sauce: I made my pesto without nuts to keep the calories down. ( however, you can add pine nuts if you wish) I think it still tastes great! It's a perfect summer dish because there is no need to turn on the oven, yet you can still enjoy a delicious meal.

 I like the zucchini raw, but if you don't- you can lightly sauté your raw zucchini strands for a few minutes first. When the zucchini is cooked to your liking, whip it out and toss with the pesto! Otherwise, just toss it raw ( as I do)  and enjoy!

Where do you buy a spiralizer? 

I bought mine online on Amazon. I've been using it for 3 years.
It's light, easy to use, and easy to wash.  .Spiralizer By Palermo- Voted the Best Vegetable Maker, 
I would recommend it!

Author: Judee Algazi

Prep Time: 10 minutes
Cook Time: optional 5 minutes if you choose to sauté it
Serves: 2

Ingredients: 
1 med to large zucchini
1/2 Hass  avocado, peeled and pitted ( as opposed to the Florida larger avocado)
1/4 cup freshly squeezed lemon juice
1/4 cup water
1/2 cup fresh basil, packed down
1/2 cup fresh kale, packed down
optional: 1/4 cup of pine nuts ( I did not use any)
10-12 cherry tomatoes of all colors, halved

Directions
Prepare your zucchini using a spiralizer and set aside. ( sautee in some vegetable broth for a few minutes if you like your zucchini cooked.

Oil Free Pesto:
Blend the avocado, lemon juice, water, kale and fresh basil in a food processor or blender until well blended ( I used a Bullet) . In a mixing bowl, toss the zoodles, avocado pesto, and halved cherry tomatoes.

Serve ! Yum..

The Palermo thicker strands

This tasted amazing!!!!

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Healthy Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Don't forget to follow me to receive a notification when I publish a new recipe. Come Back soon.

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