Zucchini Noodles with Avocado Pesto (Printer-Friendly)

A vibrant dish featuring zucchini noodles in 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:

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 -
  • This dish is as colorful as it is wholesome, making it a feast for both the eyes and the palate.
  • It's incredibly versatile, allowing you to adapt it to whatever you have on hand.
02 -
  • Don’t overcook the zucchini; it’s best when still firm and fresh.
  • Using a ripe avocado is crucial; if it’s too firm, you won’t achieve that silky pesto.
03 -
  • Make sure your avocado is ripe; a hard one won’t blend well.
  • Pesto can be made a day in advance to save time and enhance the flavors.
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