Avocado Pesto Zoodles (Printable Version)

Spiralized zucchini with creamy avocado pesto and fresh cherry tomatoes in a light, fresh dish.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Spiralize the zucchini to create noodles using a spiralizer.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat; add zoodles and 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 or walnuts, garlic, lemon juice, Parmesan cheese or nutritional yeast, 2 tablespoons olive oil, salt, and black pepper in a food processor. Blend until smooth, scraping sides as needed.
04 - In a large bowl, toss the warm zoodles with the avocado pesto until evenly coated.
05 - Top with halved cherry tomatoes and extra basil leaves. Optionally, add more Parmesan cheese or a drizzle of olive oil.
06 - Serve immediately, garnished with freshly ground black pepper.

# Additional Tips::

01 -
  • It comes together in less time than it takes to order takeout, yet tastes like you spent hours in the kitchen.
  • The avocado pesto is secretly one of the easiest sauces to make and works on almost anything you pair it with.
  • You get a meal that feels indulgent but actually makes your body feel energized instead of heavy.
02 -
  • Don't make the pesto more than an hour ahead or the basil will darken and lose that fresh, grassy brightness that makes this dish sing.
  • If your avocado is slightly underripe, blend it longer and add an extra tablespoon of olive oil to reach that creamy consistency.
03 -
  • Make extra pesto and freeze it in ice cube trays so you always have a quick sauce ready for pasta, vegetables, or fish.
  • If you don't have a spiralizer, a vegetable peeler creates wide ribbon noodles that are just as good and only need about a minute less cooking time.
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