Zucchini Noodles with Avocado Pesto (Printable Version)

Fresh zucchini noodles tossed in creamy avocado pesto.

# 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)

# Method:

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 Suggestions:

01 -
  • You can whip it up in under 20 minutes, making it a perfect weeknight go-to.
  • The creamy pesto is not only delicious but also packed with nutrients from the avocado and basil.
02 -
  • Always taste your pesto before serving—a dash more salt or lemon can elevate the flavors dramatically.
  • If you haven't tried it raw yet, the zucchini's fresh crunch is a delightful surprise that shouldn’t be missed.
03 -
  • Using ripe avocados is crucial for a smooth, creamy pesto.
  • A splash of lemon juice keeps your avocado pesto vibrant and prevents browning.
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