Go Back
To make this dish, you need: - 2 large zucchinis - 1 perfectly ripe avocado - 1 cup fresh basil leaves, packed - 1 garlic clove, finely minced - 2 tablespoons freshly squeezed lemon juice - 1/4 cup extra-virgin olive oil - Sea salt and freshly cracked black pepper, to taste These main ingredients create a fresh and creamy sauce that clings to the zucchini noodles. The avocado gives a rich texture, while the basil adds bright flavor. Garlic and lemon juice enhance the taste, making each bite exciting. You can add these optional ingredients for more depth: - 2 tablespoons nutritional yeast (for added cheesy flavor) - Handful of cherry tomatoes, halved (for garnish) - Toasted pine nuts (for garnish) Nutritional yeast gives a cheesy taste without dairy. Cherry tomatoes add a sweet burst, and pine nuts provide a crunchy finish. These additions make your dish even more delicious. This dish is not only tasty but also healthy. It is low in carbs and high in nutrients. Zucchini noodles offer fiber, while avocado provides healthy fats. Basil is rich in vitamins and antioxidants. Overall, this meal supports a balanced diet with essential nutrients. Eating fresh and wholesome foods like this dish can help you feel great! To start, you need 2 large zucchinis. I like to use a spiralizer for this task. It turns the zucchinis into fun, noodle-like strands. If you don't have a spiralizer, don't worry! A mandoline slicer or vegetable peeler will work too. Just make long, thin strips. Once you have your noodles, place them in a large bowl. Add a light pinch of sea salt. Let them sit for 10 to 15 minutes. This helps draw out extra moisture. It keeps the final dish from being too watery. While the zucchini noodles rest, you can make the creamy avocado pesto. Grab 1 ripe avocado, 1 cup of fresh basil leaves, and 1 minced garlic clove. In a food processor, add these ingredients. Also, squeeze in 2 tablespoons of fresh lemon juice. If you want a cheesy flavor, add 2 tablespoons of nutritional yeast. Sprinkle in a pinch of sea salt and black pepper. With the food processor running, slowly drizzle in 1/4 cup of extra-virgin olive oil. Blend until the mixture is smooth and creamy. Taste it! Adjust the seasoning to your liking. You want the flavors to pop. Once the zucchini has softened, use your hands to squeeze out any extra moisture. Transfer the noodles to a clean bowl. Pour that vibrant avocado pesto over the zucchini noodles. Toss them lightly but thoroughly. Make sure every strand is coated with that creamy goodness. Serve this dish right away! Garnish each bowl with halved cherry tomatoes and a sprinkle of toasted pine nuts. This adds a nice crunch and makes the dish look beautiful. Enjoy your fresh and flavorful meal! To make the best zucchini noodles, start with firm zucchinis. A spiralizer works wonders here. If you do not have one, a mandoline slicer or a vegetable peeler can help too. After you spiralize, sprinkle a little salt on the noodles. This step is key! Let them sit for about 10 to 15 minutes. This helps take out extra water. Squeezing the noodles after resting keeps your dish from getting soggy. You can change the avocado pesto to suit your taste. Want more garlic? Add an extra clove. Need a cheesy flavor? Use nutritional yeast! Fresh herbs like cilantro or parsley can add a twist. If you like it spicy, toss in some red pepper flakes. Always taste as you blend. Adjust the seasoning until you find your perfect balance. Serve your avocado pesto zucchini noodles right away for the best taste. Garnish with halved cherry tomatoes for color. Toasted pine nuts add a nice crunch. For a heartier meal, pair it with grilled chicken or shrimp. You can also serve it with a side salad. This dish is light yet filling, perfect for any occasion! {{image_4}} This dish is naturally gluten-free since it uses zucchini noodles. Zucchini is a great substitute for wheat pasta. If you want more options, you can try sweet potato noodles or carrot ribbons. Both add color and taste while keeping it gluten-free. You can easily add protein to your avocado pesto zucchini noodles. Chicken, shrimp, or tofu work great. Cook your choice of protein separately and mix it in before serving. This makes the meal more filling and balanced. To make your dish pop, consider adding a few extras. Try crushed red pepper for heat or lemon zest for brightness. You can also mix in sun-dried tomatoes for a sweet, tangy flavor. Each addition brings something special to the plate, making it even more enjoyable. Store leftover zucchini noodles in an airtight container. Place a paper towel inside to absorb moisture. This helps keep the noodles fresh. They can last up to two days in the fridge. Avoid freezing them, as they become mushy when thawed. To keep avocado pesto fresh, transfer it to a small container. Press plastic wrap directly onto the surface to limit air exposure. This helps prevent browning. The pesto stays good for about two days in the fridge. You can add a bit more lemon juice for extra freshness. Zucchini noodles should not be reheated in the microwave. They can become soggy. Instead, warm them gently in a pan over low heat. Stir briefly until they are just heated through. Serve with fresh avocado pesto on top for the best taste. Yes, you can use regular pasta. It will change the dish. Zucchini noodles add a fresh crunch. They are lower in carbs, too. If you prefer pasta, cook it al dente. Mix it with the avocado pesto just like zucchini noodles. This dish is already vegan if you skip the nutritional yeast. The pesto uses avocado and basil, which are plant-based. Always check your ingredients. Make sure the olive oil is pure. This recipe fits a vegan diet well. You can add bell peppers, carrots, or spinach. These add color and nutrients. You can also toss in some peas for sweetness. Just remember to chop them small. This keeps the dish balanced and tasty. You can store the avocado pesto for about 2 to 3 days. Keep it in an airtight container. To prevent browning, cover it tightly with plastic wrap. A sprinkle of lemon juice on top helps too. Just give it a stir before using. This blog post covered how to make avocado pesto zucchini noodles. We discussed key ingredients, simple steps, and tips for best results. I shared fun ways to customize your dish and how to store leftovers. Remember, this meal is fresh, tasty, and easy to make. So, try it out and explore various flavors. I believe you'll enjoy every bite!

Avocado Pesto Zucchini Noodles

Indulge in a deliciously healthy meal with creamy avocado pesto zucchini noodles! This quick and easy recipe features fresh zucchini spirals tossed in a rich avocado pesto, perfect for a guilt-free dinner. Packed with flavors and garnished with cherry tomatoes and pine nuts, it’s both nourishing and satisfying. Ready in just 30 minutes, you won’t want to miss this recipe! Click through to discover how to make this delightful dish today!
Print Recipe Pin Recipe

Ingredients
  

2 large zucchinis

1 perfectly ripe avocado

1 cup fresh basil leaves, packed

1 garlic clove, finely minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons nutritional yeast (optional, for added cheesy flavor)

1/4 cup extra-virgin olive oil

Sea salt and freshly cracked black pepper, to taste

Handful of cherry tomatoes, halved (for garnish)

Toasted pine nuts (for garnish)

Instructions
 

Begin by creating the zucchini noodles: Use a spiralizer to transform the zucchinis into thin, noodle-like strands. If you don’t have a spiralizer, a mandoline slicer or a vegetable peeler can also work to create long, thin strips.

    Transfer the spiralized zucchini noodles to a large mixing bowl and sprinkle a light pinch of salt over them. Allow the noodles to sit for approximately 10-15 minutes. This will help draw out excess moisture, making the final dish less watery.

      While the zucchini is resting, prepare the creamy avocado pesto: In a food processor, combine the ripe avocado, packed fresh basil leaves, minced garlic, freshly squeezed lemon juice, nutritional yeast (if using), and a pinch of sea salt and black pepper.

        With the food processor running, gradually drizzle in the olive oil, blending until the mixture is smooth and creamy. Taste and adjust seasoning as desired—you want it to be well balanced.

          Once the zucchini has softened, gently squeeze out any excess moisture with your hands and transfer the noodles to a clean mixing bowl.

            Pour the avocado pesto over the zucchini noodles and toss lightly yet thoroughly until the noodles are well coated with the sauce, ensuring every strand is enveloped in that creamy goodness.

              Serve the dish promptly, garnishing each bowl with halved cherry tomatoes and a generous sprinkle of toasted pine nuts on top for a delightful crunch that complements the creamy pesto perfectly.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 2