Avocado Pesto Zoodles (Printable)

Spiralized zucchini noodles with creamy avocado pesto and cherry tomatoes. A light, fresh meal in just 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 Steps:

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 faster than ordering takeout and tastes like something from a cafe.
  • The avocado pesto is so silky and bright, you'll want to put it on everything.
  • You get all the satisfaction of pasta without feeling weighed down afterward.
  • It's endlessly adaptable depending on what's in your fridge or garden.
02 -
  • Don't overcook the zoodles or they'll turn soggy and watery, a quick sauté is all they need.
  • Use the avocado pesto right after blending to keep it bright green, it can brown if it sits too long.
  • Pat the zoodles dry with a paper towel after spiralizing if they seem wet, it prevents a watery sauce.
03 -
  • Squeeze the lemon juice right before blending to keep the pesto as bright and fresh as possible.
  • If your pesto feels too thick, thin it with a tablespoon of water or extra olive oil until it coats the noodles easily.
  • Toast the pine nuts in a dry skillet for a minute before blending, it adds a deeper, nuttier flavor.
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