Zucchini Noodles with Avocado Pesto (Printable)

A fresh, low-carb dish of zucchini and 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 - 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. Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Recipe Expert Tips:

01 -
  • This dish is a delightful way to incorporate more veggies into your meals.
  • The avocado pesto is creamy and rich, making it feel indulgent while staying healthy.
02 -
  • Don't overcook the zucchini if you choose to sauté them; they should be tender yet still crisp for the best texture.
  • A splash of lime juice can work wonders as a twist on the traditional lemon juice!
03 -
  • Using super ripe avocados is key to a truly creamy pesto.
  • Prepping the ingredients ahead can save you time and stress for a dinner party!
Return