Avocado Pesto Zoodles (Print Version)

Zucchini noodles blended with creamy avocado pesto and cherry tomatoes create a fresh, flavorful dish.

# 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. Sauté for 2 to 3 minutes until tender yet crisp. Remove from heat and set aside.
03 - In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan or nutritional yeast, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.
04 - Toss the warm zoodles with avocado pesto in a large bowl until evenly coated.
05 - Top with halved cherry tomatoes, extra basil leaves, and freshly ground black pepper. Add additional Parmesan or a drizzle of olive oil if desired.
06 - Serve immediately while warm, garnished as preferred.

# Expert Advice:

01 -
  • It's ready in under twenty minutes, which means you can make it on a weeknight without the usual cooking stress.
  • The creamy avocado pesto tastes indulgent but doesn't weigh you down, so you actually feel energized after eating.
  • You can throw in chicken, shrimp, or even chickpeas if you want protein, or keep it purely vegetarian.
02 -
  • Don't overcook the zoodles before adding the pesto; they'll continue to soften slightly from the warmth of the pesto, and overcooked zucchini turns mushy and releases water that dilutes everything.
  • Make the pesto just before serving—avocado oxidizes and turns brown quickly, so this isn't a dish you can prep hours in advance.
03 -
  • Make the pesto in a mortar and pestle instead of a food processor if you have the time; the texture stays slightly more textured and the flavors feel fresher.
  • Buy a good spiralizer—the cheap ones clog and make thin, sad noodles, but a decent one makes all the difference in how satisfying this dish feels.
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