Zucchini Noodles with Avocado Pesto (Print Version)

Enjoy fresh 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 - 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 -
  • Quick and easy preparation perfect for busy days.
  • Light, low-carb, and vegan-friendly, supporting healthy eating goals.
  • A creamy, flavorful pesto made without dairy, showcasing fresh herbs and avocado.
  • Versatile serving options—enjoy it raw or lightly sautéed.
  • Bright, vibrant colors create an appetizing presentation.
02 -
  • Use ripe but firm avocados for the creamiest pesto.
  • Toast pine nuts lightly before blending to enhance their flavor.
  • If spiralizing is new to you, a julienne peeler works well as an alternative.
  • For a raw dish, skip the sauté to keep all nutrients intact.
  • Store any leftover pesto in an airtight container with a layer of lemon juice on top to prevent browning.
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