Save My neighbor showed up with a spiral gadget one Saturday morning, declaring she was done with pasta guilt. We stood in my kitchen, turning zucchini into green ribbons while debating whether this counted as real cooking or just aggressive vegetable styling. The pesto came together so fast I almost didn't trust it, but one bite of that creamy avocado coating clinging to crisp zoodles made me a believer. Now I keep a spiralizer in the drawer next to the peeler, ready for those nights when I want something fresh without turning on the oven. It's become my answer to summer heat and weeknight hunger in equal measure.
I made this for a friend who swore she hated anything that tried to replace pasta, and I watched her face change with the first forkful. She didn't say much, just kept twirling more zoodles and stealing extra tomatoes from the bowl. By the time we finished, she'd texted me a photo of a spiralizer in her shopping cart. That's when I knew this recipe had something real, it won over the skeptic without trying too hard.
Ingredients
- Zucchini: Medium ones work best because they're easier to spiralize without getting a watery mess, and their mild flavor lets the pesto shine.
- Olive oil for cooking: Just enough to wake up the zoodles without making them greasy, use it to add a little char if you like.
- Ripe avocado: This is your creamy base, so make sure it gives a little when you press it, rock hard avocados will never blend smooth.
- Fresh basil leaves: Packed tight in the measuring cup, their pepperiness cuts through the richness and makes everything smell like summer.
- Pine nuts: They add a buttery depth that walnuts can mimic if your pantry or budget calls for a swap.
- Garlic: One clove is enough to whisper through the pesto without shouting, add more only if you're fearless.
- Lemon juice: It keeps the avocado from browning and adds a brightness that makes you want another bite immediately.
- Parmesan cheese: The salty, nutty finish that makes this feel like real pesto, or skip it entirely with nutritional yeast for a vegan version.
- Salt and black pepper: Season in stages, tasting as you go, because the Parmesan already brings plenty of salt.
- Cherry tomatoes: Their sweetness and juice pockets are little flavor bursts against the creamy green, don't skip them.
Instructions
- Spiralize the zucchini:
- Turn your zucchini into long, curly noodles using a spiralizer, working over a clean cutting board. If they seem wet, pat them gently with a towel so they don't dilute the pesto later.
- Warm the zoodles:
- Heat olive oil in a large skillet over medium heat and toss in the zoodles with a pinch of salt, stirring for 2 to 3 minutes until they soften slightly but still have a bite. Pull them off the heat before they turn limp and sad.
- Blend the pesto:
- Drop the avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper into a food processor and blitz until it's smooth and vibrant green. Scrape down the sides halfway through so nothing gets left behind.
- Toss everything together:
- Transfer the warm zoodles to a large bowl and pour the pesto over them, using tongs or two forks to coat every strand evenly. The warmth will help the pesto cling without cooking it into a dull brown.
- Add toppings and serve:
- Scatter halved cherry tomatoes and extra basil leaves over the top, then finish with a grind of black pepper. Serve right away while the zoodles are still tender and the pesto is glossy.
Save There was an evening last spring when I served this to my sister after a long day, and she sat on the porch with her bowl, quiet for once, just eating and watching the light fade. She told me later it was exactly what she needed, something that tasted alive and didn't ask anything of her. I think that's what this dish does best, it shows up when you need ease and delivers something that feels like care.
Making It Your Own
I've folded in grilled shrimp when I wanted more heft, and once I added roasted chickpeas for a friend who doesn't eat seafood, both worked beautifully. You can also char the tomatoes in the same skillet before adding them on top, which gives them a smoky sweetness that plays off the cool pesto. If you like heat, a pinch of red pepper flakes in the blender will give the whole thing a gentle kick without overwhelming the basil.
Storing and Serving
This dish is best eaten right after you make it, but leftovers hold up surprisingly well in the fridge for a day if you keep the zoodles and pesto separate until you're ready to eat. The pesto will darken a little, but a quick stir brings it back to life. I've eaten it cold straight from the container more times than I'll admit, and it's just as satisfying as a chilled noodle salad on a hot afternoon.
What to Serve Alongside
I usually pair this with crusty bread rubbed with garlic and olive oil, or a simple arugula salad dressed with lemon and salt. If you want something heartier, a piece of seared salmon or grilled chicken on the side makes it feel like a full meal without crowding the plate. A cold glass of white wine or sparkling water with lime fits the mood perfectly.
- Keep extra lemon wedges on hand for squeezing over each serving, it wakes everything up.
- Toast extra pine nuts and sprinkle them on top for added crunch and richness.
- Don't toss the zoodles until everyone's ready to eat, they're at their best when they're still slightly warm and crisp.
Save This recipe has a way of making ordinary nights feel a little special without any fuss or fanfare. I hope it becomes one of those dishes you reach for when you want something good, fast, and entirely yours.
Recipe Questions & Answers
- → Can I make the avocado pesto ahead of time?
Yes, you can prepare the avocado pesto up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly against the surface to prevent browning. Add a little extra lemon juice to help preserve the bright green color.
- → How do I prevent my zoodles from getting watery?
Pat the spiralized zucchini dry with paper towels before cooking. Sauté them briefly over medium heat for only 2-3 minutes to maintain their texture. Avoid overcooking, as zucchini releases water when cooked too long.
- → What can I substitute for pine nuts?
Walnuts, cashews, or sunflower seeds work well as substitutes. Each provides a different flavor profile but maintains the creamy texture of the pesto. Use the same amount as specified for pine nuts.
- → Is this dish suitable for meal prep?
The pesto can be prepped ahead, but it's best to spiralize and cook the zoodles fresh before serving. If needed, store components separately and combine just before eating to prevent sogginess.
- → How can I add more protein to this dish?
Grilled chicken breast, sautéed shrimp, pan-seared tofu, or chickpeas are excellent protein additions. You can also increase the Parmesan cheese or add white beans for a vegetarian protein boost.
- → Can I serve this cold as a salad?
Absolutely! This dish works wonderfully as a chilled salad. Simply toss raw spiralized zucchini with the pesto and let it sit for 10-15 minutes to soften slightly before serving with tomatoes and garnishes.