Zucchini Noodles with Avocado Pesto (Print Version)

Spiralized zucchini coated in creamy avocado-basil pesto with pine nut crunch—quick, light, low-carb.

# Components:

→ 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)

# Method:

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 Advice:

01 -
  • This pesto is so smooth and creamy you'll forget it's totally dairy free.
  • The zingy lemon lifts everything without overdoing it.
02 -
  • If you let spiralized zucchini sit too long, it gets watery, so toss it with pesto just before serving.
  • Toasting the pine nuts a minute or two makes the whole pesto taste richer and more intense.
03 -
  • Always taste your pesto after it sits for a few minutes—flavors meld and sometimes need adjusting right before tossing.
  • A handful of spinach blended into the pesto makes it even greener and bumps up the nutrition.
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