![]() Allow to sauteing for 1 minute 2 minutes max. I like to use large kitchen tongs for this. Once heated add the spiralized zucchini zoodles and sun-dried tomatoes to the pan. Use a large saute pan to heat the oil and butter. This resting period is very important as we do not need the juices in this recipe. Before cooking the zoodles, using your hands or the towel to gently squeeze the remaining juices from the zucchini. The juices should be captured by the towel. Allow 20 minutes for the zucchini to release their juices. Place into a clean towel-lined large mixing bowl. Zucchini Zoodles Using your spiralizer of choice and spiralize your zucchini. You can add some, all, or none of the olive oil. Slowly drizzle the olive oil into the blender or food processor for a creamier consistency. I will allow this to process and I will then scrape down the ingredients and continue processing. ![]() I find this helps process the pesto, quicker. I usually place the basil in first and top with heavier ingredients. Add the ingredients to a blender or food processor, reserving the olive oil. 1-3 Tbls Olive Oil Use to drizzle during processing for a creamy pesto consistency.1 cup Fresh Basil Rinsed and pat dried.1/2 tsp Red Pepper Flakes Adjust more or less according to your personal preferences.2 Tbls Fresh lemon juices Reduce if using concentrated.2-3 cloves Garlic, peeled Finely chopped.1-1/2 to 2 Ripe avocados, we use the large size and adjust quantity when using a smaller sized avocado, Peeled, pitted, and sliced.2-3 cups Spinach, rinsed and allowed to air dry Adjust the quantity according to personal preferences.1/2 jar Sun-Dried Tomatoes, packed in oil, 8-10 oz size Drained and roughly chopped. ![]() 3-4 Medium Zucchini, rinsed, dried, and spiralized If using small zucchini, increase to 6-7.1/8-1/4 cup Toasted Pine Nuts Can be roasted in the oven until lightly toasted.Be sure to add your name to our email subscription list! Above all, we appreciate you! We couldn’t do this without you, we hope you’ll love our Zucchini Zoodles With Spicy Avocado Pesto recipe, and look forward to seeing you around the blog, very soon!īy now, you know of my love for food photography, and well, all things photography! I hope these photos will inspire you to give this delicious recipe a try. We are grateful for your interest, suggestions, comments, and especially your visits here on the Blog. Pin our posts, tweet them, and share them! Follow us to stay current and share us with your friends! Please add and follow us on Facebook, Instagram, Pinterest, YouTube, and Twitter. I especially enjoy the way the heat spreads the warmed pesto around the zoodles coating them with delicious flavor.įoto Visualista is part of the social media scene. I prefer to add the spicy avocado pesto to the warm pan by drizzling it over the zoodles and gently mixing it with my tongs. Don’t hesitate to use those tongs to gently mix in the spinach. Top with spinach, cover with the lid and cook until wilted. Allow this to cook 1 minute, 2 minutes max. I like to use large kitchen tongs to toss and evenly coat the zucchini zoodles. Once the butter and oil have heated it’s time to add the zucchini zoodles and well-drained sun-dried tomatoes. I love the rich creaminess the butter and oil makes. I add butter and olive oil to a large saute pan, with a lid, and over medium heat. Nothing too complicated and it can be covered and set aside. If needed and while spinning, drizzle in the olive oil until it reaches a smooth creaminess. The ingredients, except the olive oil, can all be placed into a food processor and spun until blended and creamy. The ingredients include avocados, fresh basil, lemon juice, lemon zest, red pepper flakes, garlic, pine nuts, olive oil, and salt. Spicy Avocado Pesto is very simple, quick to make and you can work on it while waiting on the Zoodles. The zoodles don’t have the same texture, flavor, or taste. No mushy Zoodles for me! I’ve only felt rushed and skipped this step once, maybe twice, and I regretted it. Just like with our Riced or Shredded Zucchini recipe, these zucchini zoodles need to be zoodled and allowed time for their juices to release about twenty minutes in a towel-lined mixing bowl. I love this Zucchini Zoodle With Spicy Avocado Pesto any ole way, any ole time!ĪLLOW THE ZUCCHINI TIME TO RELEASE ITS JUICES Both are easy to make and can be used as a side dish or a pasta alternative main dish. But, we love topping it with our creamy and slightly spicy Avocado Pesto. There are many ways to customize simple zucchini zoodles. ZOOCHINI ZOODLES ARE A FAV AND WE LOVE TOPPING IT WITH OUR SLIGHTLY SPICY AVOCADO PESTO
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