Avocado Pesto Zoodles (Print View)

Zucchini noodles tossed in rich avocado pesto with cherry tomatoes for a fresh, flavorful meal.

# Components:

→ 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
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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means dinner can be elegant without the stress.
  • The avocado pesto is so creamy you won't miss heavy cream or butter, and it tastes like something you'd order at a nice restaurant.
  • It's naturally gluten-free and low-carb, so it works whether you're watching your intake or just want something that feels light and nourishing.
02 -
  • Don't overcook the zoodles—they release water and turn into a sad, limp mess, so that quick 2 to 3 minute sauté is really all they need.
  • Make your pesto right before serving if you can, as the basil fades quickly, and the lemon juice will start to turn the avocado brown if it sits too long.
03 -
  • Pat your spiralized zoodles dry with paper towels before cooking—excess moisture is the enemy of a crisp-tender final dish.
  • Make your pesto in small batches and serve it the same day; the brightness of basil fades fast once it's processed, and avocado darkens when exposed to air.
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