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Avocado pesto zucchini noodles served in a bowl

Avocado Pesto Zucchini Noodles

This dish combines silky avocado, bright basil, and fresh spiralized zucchini for a wholesome and comforting meal, perfect for busy bakers.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Main Course
Cuisine American, Healthy
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 4 medium medium zucchini (about 1.5–2 lbs), spiralized Choose firm zucchini with thin skin for better spiralizing.
  • 2 ripe ripe avocados Use ripe but not overly soft avocados for a silky texture.
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup toasted pine nuts or walnuts For a nuttier flavor, toast nuts in a dry skillet until fragrant.
  • 1/4 cup grated vegetarian Parmesan Omit for dairy-free option.
  • to taste Salt and freshly ground black pepper
  • to taste Red pepper flakes (optional) Add for spice if desired.
  • Cherry tomatoes and extra toasted nuts for garnish

Instructions
 

Preparation

  • Wash and dry zucchini; trim ends.
  • Use a spiralizer or a vegetable peeler to make noodles. Place in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture.

Make the avocado pesto

  • In a food processor, combine avocados, basil, garlic, lemon juice, nuts, and vegetarian Parmesan.
  • Pulse while streaming in olive oil until smooth but slightly textured. Season with salt and pepper. Taste and adjust lemon or salt as needed.

Toss and serve

  • Place zucchini noodles in a large bowl. Add the avocado pesto and toss gently until noodles are evenly coated.
  • Let sit 2–3 minutes so the pesto melds with the noodles; the residual warmth helps flavor penetration without cooking the zucchini.
  • Garnish with halved cherry tomatoes, extra nuts, a sprinkle of red pepper flakes, and more grated vegetarian Parmesan.
  • If you prefer your noodles a bit warmer, gently toss them in a skillet over low heat for 1 minute after adding the pesto. Don’t overcook—the zucchini should stay crisp.

Notes

Store leftovers in an airtight container in the refrigerator for up to 24–48 hours. If meal-prepping, store the pesto separately from the zucchini noodles for the best texture.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 18gProtein: 6gFat: 28gSaturated Fat: 4gSodium: 200mgFiber: 7gSugar: 2g
Keyword Avocado Pesto, Healthy Dinner, Pasta Alternative, vegetarian, zucchini noodles
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