Zucchini Noodles with Avocado Pesto (Printable)

Fresh zucchini noodles paired with creamy avocado pesto for a light, vibrant meal.

# 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)

# Directions:

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.

# Helpful Hints:

01 -
  • This dish feels indulgent while keeping it light and healthy.
  • The creaminess of the avocado pesto is just pure bliss!
02 -
  • Overcooking the zucchini can lead to mushy noodles, so be cautious!
  • If the pesto is too thick, don’t hesitate to add a splash more water to lighten it up.
03 -
  • Always taste as you go; it’s the best way to truly customize flavors.
  • Letting the pesto sit for a few minutes allows the flavors to meld beautifully.
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