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Picnic Pesto Zoodles

  • Prep Time 15 min
  • Cook Time 10 min
  • Servings 4
  • Print print Print

Ingredients (10)

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

Steps (3)

  1. 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.
  2. 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.
  3. 3
    In a large bowl, toss together zucchini noodles and tomatoes. Add dressing and toss to coat. Garnish with extra basil leaves. Serve chilled.

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6 Reviews


recommend 100% would recommend this recipe

Rated 5 out of 5 by from Picnic Pesto Zoodles Very easy to prepare...Kid friendly. .Great side dish
Date published: 2022-01-08
Rated 5 out of 5 by from Vegetarian Pesto Noodles Vegetarian Pesto Noodles are so good and super easy to make I reccomend this recipe highly.
Date published: 2021-11-16
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