Avocado Pesto Zoodles (Print Version)

Spiralized zucchini tossed in vibrant avocado pesto with fresh basil and topped with cherry tomatoes.

# 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 Prepare:

01 - Spiralize the 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 waiting for pasta water to boil and feels just as satisfying.
  • The avocado pesto is so silky and bright you'll want to eat it with a spoon.
  • It's one of those rare dishes that feels indulgent but leaves you energized instead of sluggish.
  • You can serve it warm, cold, or somewhere in between and it tastes amazing every time.
02 -
  • Don't skip salting and sautéing the zoodles, raw ones are crunchy and taste too vegetal.
  • Make the pesto right before serving because avocado oxidizes quickly even with lemon juice.
  • If your pesto feels too thick, add a tablespoon of water or more olive oil until it's silky.
03 -
  • Toast the pine nuts in a dry skillet for a minute before blending, it brings out a deeper nutty flavor.
  • Add a splash of the zoodle cooking water to the pesto if it needs loosening, it helps it cling better.
  • If you want more garlic flavor without the bite, roast the clove first until it's soft and sweet.
Return