Avocado Pesto Zoodles (Printable)

Vibrant spiralized zucchini with creamy avocado pesto and juicy cherry tomatoes. Light, nourishing, and ready in just 20 minutes.

# What You 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
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:

01 - Prepare the zucchini by spiralizing into noodles using a spiralizer tool.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and a pinch of salt. Sauté for 2 to 3 minutes until just tender but still crisp. Remove from heat and set aside.
03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan cheese, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
04 - Toss the warm zucchini noodles with the avocado pesto in a large bowl until evenly coated.
05 - Top the coated zoodles with halved cherry tomatoes and extra basil leaves. Add additional Parmesan cheese or a drizzle of olive oil if desired.
06 - Serve immediately while warm, garnished with freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together faster than waiting for pasta water to boil, and you can eat a huge bowl without that stuffed feeling.
  • The avocado pesto clings to every zoodle and tastes like the lovechild of guacamole and classic basil pesto.
  • You can serve it warm, cold, or room temperature, so it works as dinner tonight and lunch tomorrow.
  • It sneaks in vegetables so effortlessly that even skeptical eaters forget theyre eating zucchini noodles.
02 -
  • Dont skip salting the zoodles while they cook, it draws out just enough moisture and seasons them from the inside.
  • Blend the pesto right before serving or the avocado will start to brown, even with the lemon juice.
  • If your zoodles release water after cooking, drain them on a paper towel before tossing with the pesto so the sauce doesnt get watery.
03 -
  • Toast your pine nuts in a dry skillet for a few minutes before blending, it deepens their flavor and makes the pesto taste almost nutty-sweet.
  • If your avocado is underripe, let the pesto sit at room temperature for 10 minutes after blending, it softens the texture and mellows the flavors.
  • Save a few tablespoons of the pasta water, or in this case, the zoodle cooking liquid, to help the pesto coat every strand more evenly.
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