Zucchini Noodles with Avocado Pesto (Printable)

Spiralized zucchini coated in a silky avocado basil pesto for a light, low-carb Mediterranean meal.

# Ingredient List:

→ 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 Steps:

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 Hints:

01 -
  • The avocado pesto is a surprise every time, impossibly creamy but entirely dairy-free.
  • I never get tired of how effortlessly light it feels, especially when the usual pasta would weigh me down.
02 -
  • Once I let the zucchini noodles sit too long in the sauce and they turned watery—toss and serve right before eating for best texture.
  • Toasting the pine nuts adds so much nutty aroma, I’d never skip that step now.
03 -
  • Chilling your bowl and utensils keeps the noodles crisp and the pesto a vivid green, especially on summer days.
  • Add a tablespoon of nutritional yeast to the pesto for a nutty, almost cheesy complexity that’s still vegan.
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