Zucchini Noodles with Avocado Pesto (Printable)

Light and vibrant dish with zucchini noodles and creamy avocado pesto.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

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.

# Expert Advice:

01 -
  • This dish is not just healthy, it’s a burst of flavor that brings summer to your plate any time of year.
  • It’s incredibly quick to whip up, making it a perfect choice for busy weekdays.
02 -
  • Trust your taste buds; the balance of lemon juice and salt is crucial for flavor.
  • Adding the right amount of water in the pesto can elevate its creaminess without making it too runny.
03 -
  • Don’t overcook the zucchini noodles; they should maintain a bit of crunch.
  • Try blending in some nutritional yeast for an extra umami boost in your pesto.
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