Fresh Zucchini Noodles with Creamy Avocado Pesto
A quick and easy recipe featuring crunchy zucchini noodles tossed in a silky, creamy avocado pesto made with fresh basil, garlic, lemon juice, and toasted pine nuts. Perfect for a light lunch or dinner that’s both refreshing and indulgent.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 medium zucchinis (about 2 pounds / 900g), spiralized
- Salt, to taste
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves (loosely packed)
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts (or walnuts as a budget-friendly swap)
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese (omit or use nutritional yeast for vegan version)
Instructions
- Wash and dry the zucchinis thoroughly. Using a spiralizer, create long noodles. If using a julienne peeler, peel thin strips lengthwise. Place the noodles in a colander, sprinkle lightly with salt, and toss to combine. Let them sit for 10 minutes to draw out excess water.
- After resting, gently squeeze the zucchini noodles with a clean kitchen towel or paper towels to remove as much moisture as possible.
- In a food processor or blender, combine ripe avocados, fresh basil, minced garlic, toasted pine nuts, lemon juice, and olive oil. Pulse until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste. If using Parmesan, add it now and pulse a few times to combine.
- Transfer the zucchini noodles to a large bowl. Pour the creamy avocado pesto over the noodles and gently toss until every strand is coated. If the pesto feels too thick, add a teaspoon or two of water to loosen it slightly.
- Serve immediately, garnished with extra toasted pine nuts and fresh basil leaves.
Notes
Salting and draining zucchini noodles is essential to avoid watery noodles. Use ripe avocados for creamy pesto. Pulse pesto to avoid turning it into guacamole. Best served fresh; if prepping ahead, keep noodles and pesto separate. Optional warming: toss noodles with pesto in a warmed pan for 30 seconds max.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 250
- Sugar: 4
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 7
- Protein: 5
Keywords: zucchini noodles, avocado pesto, healthy recipe, low carb, gluten-free, vegetarian, vegan option, quick meal, light dinner, spiralized zucchini