Oodles of Zoodles with Avocado Pesto

Tempeh Bacon Lettuce & Tomato Sammies

Whoa…where have I been, right?! Sheesh. Okay, I will keep it real with you, I’ve been working diligently on my Spring Cleaning Cleanse program which starts on Monday, April 25 (click here if you wanna join in yo).

I’ve been in the kitchen trying every single recipe, making sure it’s super duper simple for those busy peeps and putting together a pretty gorgeous e-guide for my cleansers. Kinda nice of me, right? So I apologize in advance for my absence. I promise once the cleanse is over, I’ll get back to normal (sorta).

I am in the process of shifting to lighter eating (thank you Spring weather and Mother Nature for getting the memo) so all my recipes are focused on this. And to be honest, it gets a little boring. Who the hell wants salads all day every day? NOT ME. That sucks so I give myself the opportunity to change it up a bit, you know, like with this recipe for Zoodles (zucchini noodles, yes, it is a made up word but so what?!).

This recipe is…



Full of flavor.

And takes only 10-15 minutes (or less if you quick like that).

Can you dig it?

Oodles of Zoodles with Avocado Pesto


Serves 2
Total time: 10-15 minutes (or less)

What You Need:

  • 2 zucchini (or yellow squash), peeled into thin ribbons or sliced into a thin noodle-like shape
  • 1 avocado, skin and pit removed
  • 2 cloves of garlic
  • 1 cup spinach
  • 1/4 cup fresh basil
  • 1/2 cup olive oil
  • 1 lemon, juiced
  • Parmigiano reggiano to taste
  • Sea salt and black pepper to taste
  • OPTIONAL: brazil nuts or walnuts for extra oomph in that pesto

How You Make It: 

  1. Prepare your zoodles by slicing or peeling (use a vegetable peeler- you don’t need a fancy spiralizer for it but if you have one, you can use it) your zucchini into thin ribbons. Set aside.
  2. In a food processor or blender, pulse garlic, basil, avocado and spinach until combined.
  3. Slowly add in your olive oil until your desired texture is achieved (go for creamy, it’s da bomb dot com).
  4. Taste and season with lemon, cheese, salt and black pepper.
  5. Take 1-2 tablespoons of pesto and toss with zoodles.
  6. Serve with roasted tomatoes or simply enjoy as is for a light and fresh dinner.

NOTE: You may cook this dish if you would like. Add a clove of garlic minced to some olive oil in a warmed skillet. Sautee your zoodles in this garlic oil concoction and add in a tablespoon or so of pesto. Toss to coat completely.


PPS: Store your remaining pesto in an airtight container in the fridge. Use for tempeh, chicken, on a wrap, quesadillas or whatever tickles your pickle.

Peace, love and no beef 😉





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