Zucchini Noodles with Avocado Pesto (Printable Version)

Light and fresh zucchini noodles served with creamy avocado pesto.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved (optional, for garnish)

→ Avocado Pesto

03 - 1 ripe avocado, pitted and peeled
04 - 1 cup fresh basil leaves
05 - 2 tablespoons pine nuts (plus more for garnish)
06 - 2 tablespoons extra-virgin olive oil
07 - 1 garlic clove
08 - 1 tablespoon lemon juice
09 - Salt and pepper, to taste
10 - 2 tablespoons water (to adjust consistency)

# Steps:

01 - Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
02 - In a food processor, combine the avocado, basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth, adding water as needed for a creamy, pourable pesto.
03 - Optional: Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender but still crisp. (For raw, skip this step.)
04 - Toss the zucchini noodles with the avocado pesto until well coated.
05 - Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Expert Advice:

01 -
  • This dish is incredibly versatile—perfect for any occasion from casual lunches to elegant dinners.
  • Its creamy avocado pesto offers a delightful flavor that surprises everyone, even the skeptics!
02 -
  • Make sure your zucchini is not too watery—salt or pat them dry if necessary to avoid a soggy dish.
  • Using a food processor makes a smoother pesto; however, you can finely chop everything by hand for a coarser texture.
03 -
  • Choose zucchini that’s not too thick to ensure a pleasant bite.
  • Always taste and adjust the seasonings in your pesto for a perfect flavor balance.
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