Picnic Pesto Zoodles

  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 min
  • Servings: 4
Rated 5/5 based on 2 customer reviews
Courtesy of The Chew Test Kitchen

Ingredients (10)

  • 1 avocado, peeled and pitted
  • 1 bunch basil, plus more for garnish
  • ½ cup chopped nuts, i.e., almonds, walnuts or macadamia nuts
  • 1 lemon, zest only
  • 1 clove garlic, peeled
  • 1/3 cup olive oil
  • 2 zucchinis
  • 1 pint cherry tomatoes, halved
  • kosher salt and freshly ground black pepper, to taste

Steps (3)

  • Step 1
    In a food processor, add avocado, basil, walnuts, Hidden Valley® Greek Yogurt Ranch, lemon zest and garlic. Pulse until almost smooth. While the machine is running, slowly add olive oil and pulse until smooth. Season with salt and pepper.
  • Step 2
    Set spiralizer to the spaghetti noodle setting. Place zucchini in spiralizer according to package directions and twist until zucchini has been turned into noodles. If you don't have a spiralizer use a vegetable peeler to make thin zucchini ribbons. Trim noodles into 6–8 inch pieces before tossing.
  • Step 3
    In a large bowl, toss together zucchini noodles and tomatoes. Add dressing and toss to coat. Garnish with extra basil leaves. Serve chilled.
  • For safe meat preparation, reference the USDA website.

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Reviews
(2)

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Rated 5 out of 5 by from Perfect to pack in the cooler I love this recipe and making my own noodles with zucchini, I have a granddaughter that is vegan and I'm always looking for recipes for her. Delicious!
Date published: 2019-04-23
Rated 5 out of 5 by from I like the fact that this pasta salad is all vegetables and easy to take to a picnic.
Date published: 2019-04-19
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