Pesto is basically synonymous with summertime. Since Mother Nature decided to skip spring this year (with it currently being 81 degrees on April 11th), my tastebuds have decided to jump right into summer flavors, too.

Fresh basil is one of my all time favorite flavors, so naturally pesto is one of my favorite sauces. It’s basically a spoonful of summer AND it’s easy enough to make all year long.

Traditional pesto recipes call for pine nuts, olive oil, and parmesan cheese and is usually served with pasta. However,  I put my own spin on this traditional dish without sacrificing of those familiar flavors and came up with a light, fresh, vibrant dish that is definitely going to be on repeat as the temperatures continue to rise. Also, it’s vegan and gluten-free, if you’re into that 🙂

Avocado Basil Pesto Zoodles 

Ingredients (makes ~3 servings):

For the pesto:

• 1 avocado
• 1 cup fresh basil leaves (emphasis on the fresh!)
• 3 cloves garlic
• 3 tbsp. walnuts
• 1/2 squeezed lemon (about 4 tbsp.)
• 3 tbsp. extra virgin olive oil
• salt + pepper
• 3 tbsp. nutritional yeast

For the zoodles:

• Three zucchinis
• 2 cups sliced grape tomatoes
• 2 cups sliced mushrooms
• 1 can Cannelini beans
• 1 jar pitted olives, slices (I did green olives from the Olive Bar at Whole Foods!)

Step One:

• Put all pesto ingredients in a food processor and pulse until well blended. Put aside.

Step Two:

• Using a spiralizer or vegetable peeler (although a spiralizer is way easier), form the zucchini into “noodles.”

Step Three:

• Sauté the mushrooms on the stove on medium heat, until mushrooms are soft.

Step Four:

• Toss zucchini noodles with the pesto, tomatoes, beans, mushrooms, and olives until well incorporated.

Step Five:

• Enjoy warm or cold! I personally like my zoodles warm topped with some red pepper flakes, but is also great cold for lunch the next day.

*Gluten-Free* *Dairy-Free* *Vegan* *Vegetarian*