Save to Pinterest The spiralizer sat untouched in my drawer for months before a friend casually mentioned she'd replaced pasta with zucchini noodles and never looked back. I was skeptical, honestly. But one humid evening when I craved something fresh and couldn't bear turning on the oven, I pulled it out and gave zoodles a shot. The creamy avocado pesto came together in minutes, and I was stunned by how satisfying it felt without any heaviness.
I made this for my sister during one of her gluten-free phases, and she loved it so much she asked for the recipe three times in one week. We sat on the balcony with our bowls, the cherry tomatoes bursting with every bite, and she kept saying it tasted like summer in Italy. Since then, it's become my go-to whenever someone's coming over and I want to impress without the stress.
Ingredients
- Zucchini: Choose firm, medium-sized ones for the best texture; oversized zucchini can be watery and limp when spiralized.
- Ripe Avocado: This is the heart of your pesto, so make sure it's perfectly ripe and creamy, not brown or hard.
- Fresh Basil Leaves: Use a full packed cup for that vibrant green color and aromatic punch; wilted basil won't deliver the same freshness.
- Pine Nuts: They add a buttery richness, but walnuts or cashews work beautifully if you need a more affordable swap.
- Garlic: One clove is plenty; too much will overpower the delicate avocado and basil balance.
- Lemon Juice: Fresh is essential here, it brightens everything and keeps the avocado from browning too quickly.
- Parmesan Cheese: Adds a salty, umami depth, or swap for nutritional yeast to keep it vegan without losing flavor.
- Olive Oil: Use a good quality one; you'll taste it in both the pesto and the sauteed zoodles.
- Cherry Tomatoes: Halved and juicy, they add pops of sweetness and acidity that cut through the creamy pesto.
Instructions
- Spiralize the Zucchini:
- Run your zucchini through the spiralizer to create long, curly noodles. Pat them gently with a paper towel if they seem too wet.
- Sauté the Zoodles:
- Warm the olive oil in a large skillet over medium heat, then toss in the zoodles with a pinch of salt. Cook for just 2 to 3 minutes until they're tender but still have a slight crunch, then remove from heat.
- Blend the Pesto:
- Add avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper to your food processor. Blend until silky smooth, scraping the sides down once or twice to get everything incorporated.
- Toss It All Together:
- In a large bowl, combine the warm zoodles with the avocado pesto, stirring gently until every strand is coated in that luscious green sauce. Don't be shy, get in there with your hands if you need to.
- Add the Toppings:
- Scatter the halved cherry tomatoes over the top, tear a few extra basil leaves for color, and finish with a drizzle of olive oil or a sprinkle of Parmesan if you like. Serve right away while it's fresh and vibrant.
Save to Pinterest There was a rainy Saturday when I meal-prepped two batches of this and stored them in mason jars, pesto on the bottom and zoodles on top. All week, I'd shake them up and eat straight from the jar at my desk. It became my little ritual, a bright green reminder that taking care of myself didn't have to be complicated.
How to Pick the Best Zucchini
Look for zucchini that are firm to the touch, with smooth, unblemished skin and no soft spots. Medium-sized ones are ideal because they have fewer seeds and less water content, which means your noodles won't turn into a soggy mess. If you can only find large zucchini, scoop out the seedy center before spiralizing to keep things crisp and clean.
Making It a Full Meal
This dish is light and fresh on its own, but adding protein turns it into something more filling and satisfying. I've tossed in grilled chicken, pan-seared shrimp, and even crispy chickpeas, and every version worked beautifully. The pesto is rich enough to coat everything, and the zoodles soak up any extra seasoning you throw their way.
Storage and Serving Tips
Avocado pesto is best enjoyed fresh, but if you need to store it, press plastic wrap directly onto the surface to minimize browning and keep it in the fridge for up to one day. You can also serve this cold as a zoodle salad, which is perfect for packed lunches or picnics. Just toss everything together right before eating so the noodles stay crisp and the pesto stays vibrant.
- Store pesto and zoodles separately if meal prepping to avoid sogginess.
- Refresh leftovers with a squeeze of lemon juice and a drizzle of olive oil before serving.
- Try adding a handful of arugula or spinach for extra greens and a peppery kick.
Save to Pinterest This dish taught me that eating well doesn't mean sacrificing flavor or spending hours in the kitchen. It's become my weeknight hero, my lunch prep savior, and my proof that simple ingredients can taste this good.
Questions & Answers About This Recipe
- → Can I make the avocado pesto ahead of time?
Yes, you can prepare the pesto up to 2 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Toss with warm zoodles just before serving.
- → What's the best way to spiralize zucchini?
Use a handheld spiralizer or vegetable spiralizer for consistent noodle shapes. Pat the zucchini dry before spiralizing to remove excess moisture, which helps prevent watery noodles when cooked.
- → How do I prevent the avocado pesto from turning brown?
Add lemon juice immediately after blending to slow oxidation. Keep plastic wrap in direct contact with the surface if storing, and use the pesto within a few hours for best color and flavor.
- → Can I serve this dish cold?
Absolutely. Let the zoodles cool to room temperature, then toss with pesto and refrigerate. The flavors actually deepen as it chills, making it excellent for meal prep.
- → What protein options work well with this dish?
Grilled chicken breast, sautéed shrimp, white beans, or crispy chickpeas all complement the flavors beautifully. Add your protein of choice in the final step for a complete meal.
- → Are there nut-free alternatives for the pesto?
Yes, replace pine nuts with sunflower seeds, pumpkin seeds, or hemp seeds for similar texture and nutrition without tree nuts. Adjust quantities based on your seed choice.