Picnic Pesto Zoodles

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Courtesy of The Chew Test Kitchen
  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 4


  • 1 avocado, peeled and pitted
  • 1 bunch basil, plus more for garnish
  • ½ cup chopped nuts, i.e., almonds, walnuts or macadamia nuts
  • ¼ cup Hidden Valley® Greek Yogurt Ranch
  • 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


  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.
• For safe meat preparation, reference the USDA website.

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