Zucchini Noodles with Avocado Pesto (Printable)

A vibrant dish with zucchini and 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 - Optional: 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.

# Expert Tips:

01 -
  • This dish is as colorful as it is healthy, making your plate bright and inviting.
  • The creamy avocado pesto is a guilt-free indulgence that everyone will adore.
02 -
  • Don’t overcook the zucchini; they lose their delightful crunch!
  • Try variations of nuts in the pesto; experimenting can lead to a delightful surprise.
03 -
  • Use a ripe avocado for the best creamy texture in your pesto.
  • A splash of reserved pasta water can help the pesto cling beautifully to the noodles.
Go Back