Zucchini Noodles with Avocado Pesto (Print View)

Light and vibrant zucchini noodles with creamy avocado pesto.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved (optional, for garnish)

→ Avocado Pesto

03 - 1 ripe avocado, pitted and peeled
04 - 1 cup fresh basil leaves
05 - 2 tablespoons pine nuts (plus more for garnish)
06 - 2 tablespoons extra-virgin olive oil
07 - 1 garlic clove
08 - 1 tablespoon lemon juice
09 - Salt and pepper, to taste
10 - 2 tablespoons water (to adjust consistency)

# Step-by-Step Directions:

01 - Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
02 - In a food processor, combine the avocado, basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth, adding water as needed for a creamy, pourable pesto.
03 - Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender but still crisp. (For raw, skip this step.)
04 - Toss the zucchini noodles with the avocado pesto until well coated. Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Expert Suggestions:

01 -
  • This dish is not only healthy but incredibly quick to prepare—perfect for those busy weeknights.
  • The creamy avocado pesto brings a unique twist that even the most die-hard pasta lovers will appreciate.
02 -
  • When first making the pesto, my blender overheated—know when to stop blending!
  • Adjusting the water in the avocado pesto really makes a difference for a perfectly pourable consistency.
03 -
  • Always look for ripe avocados for the best flavor.
  • Using a high-quality olive oil truly elevates the entire dish.
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