Avocado Pesto Zoodles (Print Version)

Spiralized zucchini noodles coated in vibrant avocado pesto with juicy cherry tomatoes. A light, nutritious meal in under 20 minutes.

# What You'll 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 (about 1/2 lemon)
09 - 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)
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

# How to Make It:

01 - Spiralize zucchini into noodles.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the zoodles and a pinch of salt. Sauté for 2–3 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, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.
04 - Toss the warm zoodles with the avocado pesto in a large bowl until evenly coated.
05 - Top with halved cherry tomatoes and extra basil. Add more Parmesan or a drizzle of olive oil if desired.
06 - Serve immediately, garnished with freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, perfect for those nights when you want real food fast.
  • The creamy avocado pesto clings to every noodle without any dairy heaviness or guilt.
  • You can eat a giant bowl and still feel light, energized, and completely nourished.
  • It's endlessly adaptable: add protein, swap the nuts, or serve it cold the next day.
02 -
  • Don't overcook the zoodles or they'll turn mushy and release too much water, diluting your pesto.
  • Make the pesto right before tossing; avocado browns quickly, and lemon juice only buys you so much time.
  • If your pesto feels too thick, add a tablespoon of water or extra olive oil to loosen it up.
03 -
  • Toast the pine nuts lightly in a dry skillet before blending for a deeper, nuttier flavor.
  • Use a julienne peeler if you don't have a spiralizer; it takes a bit longer but works just as well.
  • Add a pinch of red pepper flakes to the pesto if you want a subtle heat that balances the creaminess.
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