Avocado Pesto Zoodles (Print View)

Zucchini noodles coated in creamy avocado pesto and fresh cherry tomatoes create a vibrant 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 - Spiralize the zucchini into noodles using a spiralizer.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add zoodles and a pinch of salt, then 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 (or nutritional yeast), olive oil, salt, and black pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
04 - Toss the warm zoodles with the avocado pesto in a large bowl until evenly coated.
05 - Top with halved cherry tomatoes, extra basil leaves, and freshly ground black pepper. Optionally, add more Parmesan or a drizzle of olive oil.
06 - Serve immediately while warm, garnished with freshly ground black pepper.

# Expert Advice:

01 -
  • Ready in 20 minutes with just a spiralizer and a food processor, no complicated techniques or babysitting required.
  • Creamy without cream, thanks to avocado doing all the heavy lifting while keeping things light and fresh.
  • Tastes indulgent but leaves you feeling energized rather than weighed down.
02 -
  • Don't overspin your zucchini in the pan or they'll release all their water and turn into a sad, soggy pile, 2 minutes is often enough.
  • Make your pesto right before you serve, or at minimum within an hour, avocado oxidizes and the bright green dulls over time.
03 -
  • Pat your spiralized zucchini dry with a paper towel before cooking to prevent excess water from diluting your pesto.
  • If your avocado pesto looks too thick, thin it with a tablespoon of water at a time rather than more oil, which keeps the flavor bright.
Return