Zucchini Noodles with Avocado Pesto (Print Version)

A light, low-carb dish of 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)

# How to Make It:

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.
05 - Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Additional Tips::

01 -
  • This dish feels refreshing, perfect for those warm days when you want something light yet satisfying.
  • The avocado pesto elevates it into a realm of creamy deliciousness without the guilt.
02 -
  • Be careful not to overcook the zoodles if sautéing; they should remain slightly crisp for the best texture.
  • Using a ripe avocado is crucial; a too-firm one will leave your pesto chunky instead of smooth.
03 -
  • Always taste your pesto as you blend; adjusting salt and lemon juice can elevate its flavor.
  • Create a bigger batch of pesto in advance—it freezes wonderfully for quick meals later.
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