Save The spiralizer sat in my drawer for months before I finally pulled it out on a humid Thursday evening when the thought of turning on the oven made me want to order takeout instead. I grabbed two zucchini from the crisper, cranked them through the blades, and watched pale green ribbons pile up like tangled silk. That same night, I blended up an avocado with basil from the windowsill and tossed everything together in under twenty minutes. It tasted like summer in a bowl, bright and creamy and completely satisfying without feeling heavy.
I made this for my sister when she visited during her Whole30 phase, and she devoured two servings before asking if I had any wine to pair with it. We sat on the back porch with our bowls, cherry tomatoes bursting with every bite, and she admitted she didnt miss regular pasta at all. The next morning, she texted me a photo of her own spiralizer order confirmation. That felt like the ultimate compliment.
Ingredients
- Zucchini: Medium-sized ones work best because theyre firm enough to spiralize without turning mushy, and their mild flavor lets the pesto shine.
- Olive oil: A little goes a long way for sauteing the zoodles, just enough to keep them from sticking and add a whisper of richness.
- Avocado: Use a ripe one that yields to gentle pressure, it should be creamy enough to blend smooth without chunks.
- Fresh basil leaves: Pack them into the measuring cup like youre stuffing a tiny pillow, the more basil, the brighter and more aromatic your pesto.
- Pine nuts: They add a buttery, subtle nuttiness, but walnuts or cashews work beautifully if thats what you have on hand.
- Garlic: One clove is plenty, it adds a gentle bite without overpowering the creamy avocado.
- Lemon juice: Freshly squeezed is key, it brightens the whole dish and keeps the avocado from browning too quickly.
- Parmesan cheese: Adds salty, umami depth, or swap it for nutritional yeast if youre keeping it vegan.
- Salt and black pepper: Simple seasonings that let every other flavor come forward without competition.
- Cherry tomatoes: Their juicy sweetness contrasts perfectly with the rich, creamy pesto.
Instructions
- Spiralize the zucchini:
- Run each zucchini through your spiralizer to create long, curly noodles that look like pale green ribbons. If you dont have a spiralizer, a julienne peeler or even a regular peeler works in a pinch.
- Saute the zoodles:
- Warm the olive oil in a large skillet over medium heat, then add the zoodles and a pinch of salt, tossing them gently for 2 to 3 minutes until theyre just tender but still have a little snap. Dont overcook them or theyll release too much water and turn soggy.
- Blend the avocado pesto:
- Toss the avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper into your food processor and blend until smooth and vibrant green, scraping down the sides once or twice. Taste it and adjust the lemon or salt if needed.
- Toss everything together:
- Transfer the warm zoodles to a large bowl and pour the avocado pesto over them, tossing gently with tongs until every noodle is coated in that luscious green sauce. Work quickly so the pesto stays creamy and clings beautifully.
- Add the toppings:
- Scatter the halved cherry tomatoes over the top and tuck in a few extra basil leaves for color and freshness. Finish with a few grinds of black pepper and maybe a drizzle of olive oil if youre feeling fancy.
- Serve immediately:
- This dish is best enjoyed right away while the zoodles are still warm and the pesto is bright and creamy. If you need to prep ahead, keep the zoodles and pesto separate until youre ready to eat.
Save One night I added grilled shrimp on top because I had extra from a seafood boil, and it turned this light meal into something that felt restaurant-worthy. My friend who swears she hates healthy food asked for the recipe halfway through her bowl. Watching someone unexpected fall in love with zucchini noodles never gets old.
Making It Your Own
If you want more protein, grilled chicken thighs or crispy chickpeas are my go-to additions, both soak up the pesto beautifully. I have also stirred in sun-dried tomatoes for a tangy punch or added a handful of arugula for peppery bite. This recipe is forgiving enough to handle whatever youre craving or whatever is lurking in your fridge.
Serving and Storing
I love this warm straight from the pan, but it also works cold the next day as a pasta salad-style lunch, just give it a stir and maybe a squeeze of fresh lemon. If you need to store leftovers, keep the pesto and zoodles separate in airtight containers in the fridge for up to two days. The pesto will darken slightly on the surface, but a quick stir brings it back to life.
Troubleshooting and Swaps
If your pesto feels too thick, thin it out with a tablespoon of water or extra olive oil until it reaches a silky, pourable consistency. Nut-free eaters can swap in sunflower seeds for the pine nuts, and dairy-free folks should reach for nutritional yeast instead of Parmesan, it adds that same savory depth. The biggest mistake I see people make is overcooking the zoodles, they should still have a slight crunch when you pull them off the heat.
- Use a paper towel to gently press excess moisture from the cooked zoodles before tossing.
- Taste your pesto before mixing it in, you might want more lemon, salt, or garlic depending on your avocado.
- Let your food processor run for a full minute to get the pesto completely smooth and creamy.
Save This dish has become my answer to those nights when I want something nourishing but cant be bothered with a long recipe. It tastes like effort without requiring any, and thats the kind of magic every home cook deserves in their back pocket.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the avocado pesto can be prepared up to 2 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. If making it further ahead, freeze in portions for up to one month.
- → What's the best way to spiralize zucchini?
Use a handheld spiralizer or vegetable spiralizer tool for best results. Pat zucchini dry first, then spiralize from one end to the other. For tender-crisp noodles, sauté for just 2-3 minutes over medium heat to remove excess moisture without overcooking.
- → How do I prevent the pesto from turning brown?
Lemon juice helps preserve the avocado's color. Add it immediately after blending. Keep pesto in an airtight container with plastic wrap touching the surface, or drizzle a thin layer of olive oil on top to reduce air exposure.
- → What are good substitutes for pine nuts?
Walnuts, cashews, almonds, or sunflower seeds work wonderfully. For nut-free options, try pumpkin seeds or tahini for a similar creamy texture. Toast them lightly before blending to enhance their flavor.
- → Can this be made vegan?
Absolutely. Simply replace Parmesan cheese with nutritional yeast in equal amounts. All other ingredients are plant-based, making it fully vegan while maintaining the same delicious creamy pesto flavor.
- → Is this dish suitable for meal prep?
The components can be prepped separately and stored in the refrigerator for up to 3 days. Keep zoodles, pesto, and tomatoes in separate containers, then assemble just before serving to maintain optimal texture and freshness.