‘Summer beach body’ is the ironies of ironies. How is one to maintain a sleek summer-time physique when there are s’mores to be roasted, burgers to be grilled, and ice cream to be eaten?
I don’t know about you but I sure as heck won’t give up the chance to enjoy a s’more just so I can feel better in my swimsuit. So what I eat amid all the summer fare makes all the difference. In between bites of ball park hot dogs and taco truck breakfast burritos, I find myself filling my plate with leafy greens, grilled veggies, and any kind of fresh produce I can find at the farmer’s market.
Balance is key to eating well while still enjoying summer’s best bites. And after indulging in barbecue, brews, and frozen treats, I actually find myself craving simple, fresh flavors like the ones in this zucchini noodle dish.
Basil is a favorite and it is the highlight of this zucchini noodle recipe. In a fit of unadulterated laziness, I opted to rough chop it to make my pesto in lieu of using a blender or food processor. It might seem like more work, but rough chopping felt much more enjoyable than having to clean a small kitchen appliance.
I love the simplicity of this recipe. The flavors are bright and perfect for summer. This would be a lovely dish to serve on a hot summer night. Wishing you all the best things summer has to offer, friends.
Zucchini Noodle Recipe with Rustic Pesto and Avocado
Serves 2
- 2 Medium Zucchini
- 2 Garlic Cloves
- 1 Cup Basil
- Juice from 1 Lemon
- Pinch of Salt
- Pinch of Pepper
- 1/4 Cup Olive Oil
- 1/2 Avocado
Spiralize the avocados and set aside. Using a microplane or fine grater, grate the garlic onto a cutting board. Optionally, you can finely chop the garlic. Finely chop the basil on the cutting board with the garlic until the two are incorporated together. Place the basil and garlic mixture in a bowl and whisk in the lemon juice, salt, pepper, and olive oil. Taste and season accordingly. Add the zucchini noodles to the bowl and toss to combine. Serve with slices of avocado and enjoy!
