Zucchini Noodles with Avocado Pesto (Printable)

Fresh zucchini noodles in creamy 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:

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.

# Expert Advice:

01 -
  • This dish is not just colorful but also incredibly refreshing—it’s like summer on a plate.
  • It’s a quick, 18-minute meal that feels fancy yet is perfectly simple!
02 -
  • Don’t skip the water in the pesto—it helps achieve that luscious, pourable consistency.
  • Less is more with sautéing; too long in the pan can turn your noodles mushy.
03 -
  • Use a good-quality olive oil for added flavor that can elevate the dish.
  • Always taste your pesto before serving; adjusting seasoning can make all the difference.
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