Craving a light, fresh, and ultra-creamy pasta alternative? This Zucchini Noodles with Avocado Pesto recipe is a total game-changer! The silky avocado pesto clings to every strand of zucchini noodles, making each bite feel indulgent—but spoiler alert, it’s packed with nutritious ingredients! Perfect for a quick lunch or a weeknight dinner when you want something satisfying without feeling weighed down.
Why You’ll Love This Recipe
This dish is so much more than just another zoodle recipe—it’s creamy, garlicky, fresh, and completely addictive (in the best way). Here’s why you’ll fall in love with it:
- Wholesome & Nourishing – Packed with healthy fats, fiber, and fresh veggies!
- Quick & Easy – Ready in under 20 minutes, making it perfect for weeknights.
- Dairy-Free & Gluten-Free – A great option for those with dietary restrictions.
- Super Versatile – Add grilled chicken, shrimp, or cherry tomatoes for a heartier meal.
Ingredients Breakdown
Essentials
- 2 medium zucchini, spiralized
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove
- 1/4 cup pine nuts (or walnuts)
- Salt & black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/4 cup grated parmesan (optional, or use nutritional yeast for dairy-free)
Pro Tips
- If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zucchini.
- For extra protein, toss in grilled chicken or shrimp.
- If you prefer a thinner sauce, add a splash of water or more olive oil.
Step-by-Step Instructions
- Prepare the Zoodles – Spiralize your zucchini and pat them dry with a paper towel to remove excess moisture.
- Make the Avocado Pesto – In a food processor, combine the avocado, basil, lemon juice, olive oil, garlic, pine nuts, salt, black pepper, and red pepper flakes. Blend until smooth and creamy.
- Combine – Toss the zucchini noodles with the avocado pesto until well coated.
- Serve & Enjoy – Sprinkle with grated parmesan (if using) and serve immediately!
Chef’s Tips and Tricks
- Avoid Soggy Noodles: Salt your zoodles and let them sit for 10 minutes before drying to remove excess water.
- No Food Processor? Mash the avocado with a fork and mix well with finely chopped basil and garlic.
- For Warm Noodles: Sauté the zoodles for 1-2 minutes before tossing them with the pesto.
Recipe Variations and Serving Suggestions
- Protein-Packed: Add grilled chicken, shrimp, or chickpeas.
- Extra Greens: Mix in some baby spinach or arugula for an extra boost of nutrients.
- Crunch Factor: Top with toasted pine nuts or sunflower seeds for added texture.
- Spicy Kick: Add a dash of red pepper flakes or a drizzle of hot honey.
FAQs
Can I make this ahead of time?
Yes! Store the avocado pesto separately in an airtight container with a layer of plastic wrap directly on top to prevent browning.
Do zucchini noodles need to be cooked?
Not necessarily! They’re best raw for a crisp texture, but you can lightly sauté them if you prefer them warm.
How do I keep my zucchini noodles from getting watery?
Pat them dry after spiralizing and avoid overcooking if you choose to warm them.
Recipe Card
Zucchini Noodles with Avocado Pesto
Servings: 2 • Prep Time: 10 minutes • Cook Time: 5 minutes
Ingredients:
- 2 medium zucchini, spiralized
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 garlic clove
- 1/4 cup pine nuts (or walnuts)
- Salt & black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated parmesan (optional)
Instructions:
- Spiralize zucchini and pat dry with paper towels.
- In a food processor, blend avocado, basil, lemon juice, olive oil, garlic, pine nuts, salt, and pepper until smooth.
- Toss the zucchini noodles with the pesto until coated.
- Serve immediately with parmesan on top.
Give this recipe a try, and let me know how it turns out! Tag me on Instagram or leave a comment below—I love seeing your delicious creations. Happy cooking!
