Avocado Pesto Zoodles (Printable)

Spiralized zucchini with creamy avocado pesto, basil, pine nuts, and cherry tomatoes. Light and nourishing.

# What You'll Need:

→ Zoodles

01 - 2 medium zucchini, spiralized
02 - 1/2 tablespoon olive oil
03 - Pinch of salt

→ Avocado Pesto

04 - 1 ripe avocado, pitted and peeled
05 - 1 cup fresh basil leaves, packed
06 - 2 tablespoons pine nuts or walnuts
07 - 1 clove garlic
08 - 2 tablespoons lemon juice (about 1/2 lemon)
09 - 2 tablespoons grated Parmesan cheese or nutritional yeast for vegan
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper

→ Toppings

13 - 1 cup cherry tomatoes, halved
14 - Extra basil leaves for garnish
15 - Freshly ground black pepper to taste

# How to make it:

01 - Prepare the zucchini by spiralizing into noodles using a spiralizer.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the zoodles and a pinch of salt. Sauté for 2-3 minutes until just tender but still crisp. Remove from heat and set aside.
03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.
04 - Toss the warm zoodles with the avocado pesto in a large bowl until evenly coated.
05 - Top with halved cherry tomatoes and extra basil. Add more Parmesan or a drizzle of olive oil if desired.
06 - Serve immediately, garnished with freshly ground black pepper.

# Recipe Expert Tips:

01 -
  • It feels indulgent but leaves you energized instead of heavy, like you cheated the system somehow.
  • The whole thing happens faster than ordering takeout, and you actually want to eat the leftovers cold the next day.
  • You can make it completely dairy free or pile on the Parmesan without judgment, it works either way.
  • The avocado pesto stays bright green for hours, so it looks as good as it tastes when you serve it.
02 -
  • Don't overcook the zoodles or they'll release water and turn your dish into a soupy puddle, a quick saute is all they need.
  • Make the pesto right before tossing because avocado starts to oxidize fast, even with lemon juice buying you time.
  • If your pesto feels too thick, add a tablespoon of water or extra olive oil instead of more lemon, which can make it too tangy.
03 -
  • Use the thicker noodle blade on your spiralizer so the zoodles hold up better and don't turn to mush when you toss them.
  • Add a tablespoon of pasta water or reserved zoodle liquid to the pesto if it needs loosening, it helps it coat more evenly.
  • Taste the pesto before you add it to the noodles and adjust the salt, lemon, or garlic right then, it's harder to fix once everything's mixed.
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