Zoodles with Avocado Pistachio Pesto

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Zoodles with Avocado Pistachio Pesto… totally the bomb!

Y’all know I’m a lover of all things zoodles. Every time I make a recipe with zoodles, my brain and taste buds perceive them as pasta, so I get to enjoy all my fave pasta dishes, minus the carbs and calories. The only reason I don’t prepare zoodle dishes more often is simply time.

I recently found an awesome alternative to spiralizing my zucchini… an option that makes dinner preparation SUPER quick and easy. Green Giant® Veggie Spirals make it possible for me to whip up healthy, delicious pasta dishes in just minutes!

Green Giant® Veggie Spirals are truly a new take on noodles! I love the fact that there is only ONE ingredient in each package… 100% vegetables.

Plus, they are vegan, gluten-free, paleo, and have up to 90% fewer calories than pasta. WIN!

Green Giant® Veggie Spirals come in four different varieties: zucchini, carrot, squash, and beet. I found them on the frozen aisle at Walmart and grabbed a few to keep in my freezer for busy weeknight meals. I think they would be great in a salad, a stir fry or burrito bowl, soups, or as a side dish with a little seasoning. You can cook them in the microwave or a skillet, which is the method I prefer.

I’m more than a little obsessed with avocados lately, so I came up with an Avocado Pistachio Pesto recipe to top my zoodles.

I combined all the ingredients and whipped it up in my food processor while my zoodles were cooking.

I love the way it turned out! An easy, perfectly healthy dinner for the husband and me. 

Here’s how to make it!

Zoodles with Avocado Pistachio Pesto

2018-02-19 13:17:26

Serves 2

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. One package Green Giant Zucchini Veggie Spirals®
2. 1/4 cup pistachios
3. 1/4 cup extra virgin olive oil
4. 1 cup fresh basil leaves (about 2 ounces)
5. 2 garlic cloves
6. 1/2 teaspoon salt
7. pinch of cayenne (optional)

Instructions

1. Cook zoodles according to package directions (I prefer stovetop)
2. Combine the next six ingredients in a food processor or blender to make the pesto
3. Blend until smooth. If it is too thick, simply add water, a teaspoon at a time to thin it
4. Toss zoodles with Avocado Pistachio Pesto and serve

Notes

1. Be sure to remove ALL excess water after cooking zoodles, as zucchini has a high water content

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xoxo,