Zucchini Noodles with Avocado Pesto (Printer-Friendly)

A vibrant low-carb dish with zucchini and avocado pesto.

# What You 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 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.

# Helpful Hints:

01 -
  • This dish is not only vibrant and delicious but also a sneaky way to eat more veggies.
  • The creamy avocado pesto makes this dish feel indulgent while still being healthy.
02 -
  • Don't overcook the zucchini; it should be slightly crisp for the best texture.
  • If your avocado isn't ripe enough, your pesto might be a bit chunky, so choose wisely!
03 -
  • Use the freshest basil you can find; it makes a world of difference.
  • Prepping your ingredients in advance can streamline the cooking process.
Go Back