Save One Tuesday afternoon, I stood at my kitchen counter with a bunch of basil that absolutely refused to wilt before it turned brown, and a perfectly ripe avocado staring back at me. I'd been eating the same heavy pasta for weeks, and something about the season made me crave something lighter, something that wouldn't leave me in a food coma by 3 PM. I spiralized a couple of zucchini almost by accident—they were taking up fridge space—and suddenly, without really planning it, avocado pesto zoodles came together. That first bite felt like I'd unlocked something.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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I remember making this for my friend Sarah on a warm spring evening when she'd just started her whole wellness thing and was nervous about finding food that actually tasted good. She came over skeptical, and I watched her fork into those bright green noodles, taste the herbaceous pesto, and just get quiet for a second. When she asked for seconds, I knew I'd made something that could quietly change how people thought about eating vegetables.
Ingredients
- Zucchini, spiralized (2 medium): Use firm, medium-sized zucchini—overripe ones turn mushy and watery when cooked.
- Fresh basil leaves, packed (1 cup): Basil bruises easily, so tear it gently by hand rather than chopping if you can, and use it the same day you buy it.
- Ripe avocado (1): Choose one that yields slightly to pressure; you want creamy but not brown inside.
- Pine nuts (2 tablespoons): Toast them lightly in a dry pan first—it only takes two minutes and completely wakes up their flavor.
- Garlic (1 clove): One small clove is usually enough; garlic gets intense in a processor, and you can always add more.
- Lemon juice (2 tablespoons): Fresh squeezed makes all the difference; it keeps the pesto bright and prevents the avocado from browning too quickly.
- Parmesan cheese, grated (2 tablespoons): Freshly grated tastes sharper and more authentic than pre-shredded, which contains anti-caking agents.
- Olive oil (2 tablespoons for pesto, 1/2 tablespoon for zoodles): A good quality extra virgin oil elevates everything, especially since it's raw in the pesto.
- Cherry tomatoes, halved (1 cup): Look for tomatoes that smell sweet at the stem; they're worth seeking out.
- Salt and black pepper: Season as you go, not all at the end, so flavors build naturally.
Instructions
- Spiralize your zucchini into thin, pasta-like strands:
- If your zucchini are thick or have a lot of moisture, pat them dry with paper towels first so they don't release water all over your pan later.
- Warm the zoodles gently in olive oil:
- Heat a large skillet over medium heat, add the oil and zoodles with a pinch of salt, and toss for just 2 to 3 minutes—you want them tender but still with a slight bite, not limp and sad.
- Blend the avocado pesto until silky:
- Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper in a food processor. Pulse first, then blend until smooth, stopping to scrape the sides once or twice so everything incorporates evenly.
- Toss the warm zoodles with pesto:
- Pour the pesto into the skillet with the warm zoodles and toss gently for about a minute until everything is coated and looks like a light, creamy dish.
- Top and serve:
- Transfer to plates, scatter halved cherry tomatoes and extra basil leaves across the top, crack fresh pepper over everything, and serve immediately while the zoodles still have a little warmth.
Save There's something almost healing about biting into something so green and fresh after months of heavier eating. That brightness, the way the creamy pesto coats each thin strand of zucchini, the burst of acidity from the lemon—it feels more like self-care than cooking.
Why This Works as a Complete Meal
On its own, this dish feels light and refreshing, but it's actually more substantial than it looks. The avocado provides healthy fats that help you absorb nutrients and keep you satisfied; the basil and lemon give you brightness without heaviness. If you want to add protein, grilled chicken strips, pan-seared shrimp, or even roasted chickpeas turn this into something that feels more traditionally complete without losing that clean feeling.
How to Customize It to Your Taste
This recipe is genuinely flexible. If you don't have pine nuts, walnuts or cashews work beautifully, though the flavor will shift slightly—cashews make it richer, walnuts add an earthiness. If dairy isn't for you, nutritional yeast gives you a cheesy note without the heaviness. You can serve it warm right after cooking, or make it an hour ahead and serve it cold as a summer salad. The only real rule is not to let it sit too long before eating, since the pesto oxidizes and the zoodles release water.
Small Moments That Make the Difference
The little details matter more than you'd expect. Tearing the basil by hand instead of chopping keeps it from bruising and turning dark. Toasting the nuts for just two minutes before blending makes them taste almost sweet. Using the warmth of freshly cooked zoodles to soften the pesto and release its flavors means you don't need to heat the sauce itself. These aren't hard tricks, just small observations that came from making this dish a few times and paying attention.
- Pat your zucchini dry before cooking so the dish doesn't become watery.
- Taste and adjust the lemon juice and salt at the very end—they're what make everything sing.
- If you're making this ahead, store the pesto and zoodles separately and toss them together just before eating.
Save This is the kind of dish that reminds you that eating well doesn't have to feel like sacrifice. It's bright, it's simple, and somehow it makes you feel better after eating it.
Recipe FAQ
- → What type of noodles are used?
Spiralized zucchini noodles, often called zoodles, provide a fresh and low-carb base.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts or cashews work well as alternatives in the avocado pesto.
- → Is this dish served warm or cold?
It can be enjoyed warm right after sautéing or chilled as a refreshing salad.
- → How is the avocado pesto prepared?
Blend avocado with fresh basil, garlic, pine nuts, lemon juice, Parmesan, olive oil, salt, and pepper until smooth and creamy.
- → Are there suggestions to add protein?
Grilled chicken, shrimp, or chickpeas can be added for extra protein.