Here at One Ingredient Chef, we’re blurring the lines between pasta and salad. No, this isn’t a “pasta salad” per se, it is more like a salad that pretends to be pasta…

Making noodles from raw zucchini sounds absurd. Until you try it. The noodles are light, delicious, super-healthy, and perfect for warm summer afternoons. Toss with a fresh basil & avocado pesto, and throw in some chickpeas and sun-dried tomatoes for a truly incredible meal that takes less than 15 minutes to prepare.

Zucchini Pesto

Makes 4 Servings

Ingredients:

  • 3 medium zucchini
  • 2 cups fresh basil leaves
  • 1/3 cup toasted pine nuts
  • 1 small avocado
  • 2 cloves garlic
  • 1 lemon (juice + zest)
  • Sea salt to taste
  • 1 can (16 oz) chickpeas
  • Sun-dried tomatoes to garnish

Step One – The Zucchini Noodles

Slice off the top and bottom of the zucchini. Then, using a mandolin with a julienne attachment or a julienne peeler, slice into thin pasta-like strips and set aside.

Zucchini Pesto Mandolin

Step Two – The Pesto

In a food processor, combine the basil, pine nuts, avocado, garlic, lemon juice and sea salt. Process until smooth, then taste and adjust any ingredients as necessary. Pesto comes out differently every time, and mine always needs adjustments – don’t be afraid to throw in more basil, garlic, or salt. You can even add a little water if the sauce is too thick.

Step Three – Toss

Add the zucchini noodles to a bowl and toss with the pesto. Then, add in the chickpeas and sun-dried tomatoes and toss again. Transfer to serving plates and garnish each plate with a sprig of basil.

Zucchini Pesto Fork