I’m thrilled to present my take on Avocado Pesto Zoodles. Crisp spiralized zucchinis are tossed in a velvety avocado sauce with fresh basil, zesty lemon and a hint of garlic. Pine nuts add crunch while extra virgin olive oil smooths the finish. This dish celebrates vibrant ingredients and healthy indulgence.

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I’m super excited to share my new take on a summer classic: Avocado Pesto Zucchini Noodles. I stumbled upon this idea when I realized I needed something fresh and hearty that wouldn’t weigh me down.

Imagine spiralized zucchinis tossed in a creamy avocado pesto that’s bursting with flavor. I blend ripe avocados, fresh basil leaves, garlic, and lemon juice to create a sauce that’s not only luscious but also packed with protein and healthy fats.

I toss in a handful of pine nuts and a bit of extra virgin olive oil for that extra kick. Sometimes, I even think about variations like avocado pesto zoodles with a twist of chicken or experimenting with a vegan zucchini version.

Its simplicity and zingy taste make it the perfect dish when you’re looking for a light meal that’s still totally satisfying. Give this raw pesto zoodle recipe a try and enjoy the playful burst of summer flavors it brings.

Why I Like this Recipe

I like this recipe because first, the creamy avocado basil sauce over the spiralized zucchinis is just so refreshing and makes a great alternative to heavy pasta. I love that it’s easy to tweak; I can add a little more water if it feels too thick and adjust the lemon and garlic to suit my taste. Also, the mix of bright lemon and fresh basil really gives it a summery, light vibe that reminds me of lazy, warm afternoons. Plus, it’s vegan and gluten-free, so I feel good about enjoying a dish that’s both healthy and delicious.

Ingredients

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Zucchinis: spiralized into noodles that add crisp texture, fiber, and essential nutrients.
Avocados: creamy, healthy fruit full of good fats and vitamins for energy.
Basil: fresh, aromatic herb that instantly upgrades flavor and adds essential vitamins.
Lemon juice: tangy liquid that balances the richness and gives a vitamin C boost.
Garlic: infuses a bold flavor and may offer anti-inflammatory benefits with every clove.
Pine nuts: crunchy, protein-rich nuts that lend a subtle, buttery taste and texture.
Olive oil: extra virgin variety that smooths out the pesto and keeps the sauce silky.
Water & Seasonings: optionally adjust sauce with water, salt, and pepper for balance.
This combo makes a meal thats nourishing, tasty and simple to prepare.

Ingredient Quantities

4 medium zucchinis, spiralized

2 ripe avocados, pitted and scooped

1 cup fresh basil leaves

Juice of 1 large lemon

2 garlic cloves, roughly chopped

1/4 cup pine nuts (plus extra for garnish if you like)

2 tablespoons extra virgin olive oil

2-4 tablespoons water (adjust for your desired sauce consistency)

Salt and pepper to taste

How to Make this

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1. Start by spiralizing the zucchinis and set them aside in a big bowl.

2. Scoop the avocados into a food processor along with the basil, lemon juice, and garlic.

3. Add in the pine nuts, olive oil, and a little water (start with 2 tablespoons) to the processor.

4. Season with a pinch of salt and pepper then blend until the mixture becomes a creamy sauce.

5. If the sauce seems too thick, add a bit more water until you get the consistency you like.

6. Pour the avocado pesto over your spiralized zucchini and mix it all together until the noodles are coated.

7. Taste and adjust the seasoning with extra salt or pepper if needed.

8. Top with extra pine nuts if you like and serve immediately for best flavor.

Equipment Needed

1. Spiralizer – used to turn the zucchinis into noodles
2. Large bowl – to hold the spiralized zucchini
3. Food processor – to blend avocados, basil, lemon juice, garlic, olive oil, pine nuts and water
4. Measuring cups and spoons – to accurately measure water, olive oil, and pine nuts
5. Knife and cutting board – for chopping garlic and prepping other ingredients
6. Mixing spoon – to thoroughly combine the pesto sauce with the zucchini noodles

FAQ

Q: Can I use a regular veggie peeler if I don't have a spiralizer?

A: Yep, you can! Just use a peeler to make thin ribbons out of the zucchini. It might not be as fun as spirals but will still taste great.

Q: How do I adjust the sauce consistency?

A: If your sauce is too thick, add a little extra water until it reaches your prefered consistency. Remember to start with 2 tablespoons and add more if needed.

Q: Can I store leftovers?

A: Sure thing. Put the noodles in an airtight container in the fridge for up to 2 days, but the texture might be a bit softer the next time you eat them.

Q: What if I don't have pine nuts?

A: No problem – walnuts or almonds work pretty well as a substitute. They add a nice crunch and flavor so don't worry too much.

Q: Is it better served warm or cold?

A: It can be enjoyed either way, but I like it room temperature because that way the flavors come together a bit more nicely.

Avocado Pesto Zucchini Noodles Recipe Substitutions and Variations

Zucchinis: Try using spaghetti squash or even cucumber ribbons if you’re looking for something different.
Avocados: You might experiment with a bit of mashed peas if you’re short on avocados, though it’ll alter the creamy texture a bit.
Fresh basil leaves: If you’re not a huge fan or can’t find them, baby spinach or arugula can work as a decent alternative.
Pine nuts: Toasted walnuts or almonds are a great substitute and add a nice crunch, even though the flavor is a bit different.
Extra virgin olive oil: Avocado oil or another neutral oil might do the trick if you ever run out.

Pro Tips

1. Try to add water gradually when blending the sauce so you can control the thickness better, since every avocado and basil combo might blend a little different than usual.
2. Toasting the pine nuts in a dry pan for just a couple minutes before adding them in gives them a deeper nutty flavor, just be sure to keep an eye on them so they dont burn.
3. If the garlic flavor seems too strong or raw, you can lightly roast or sauté the garlic cloves first to help mellow their bite.
4. Chill the chopped zucchini a bit before mixing with the avocado pesto so they stay crisp longer, especially if you plan on sitting down for a slower meal.

Avocado Pesto Zucchini Noodles Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm thrilled to present my take on Avocado Pesto Zoodles. Crisp spiralized zucchinis are tossed in a velvety avocado sauce with fresh basil, zesty lemon and a hint of garlic. Pine nuts add crunch while extra virgin olive oil smooths the finish. This dish celebrates vibrant ingredients and healthy indulgence.

Servings

servings

Calories

283

kcal

Equipment: 1. Spiralizer – used to turn the zucchinis into noodles
2. Large bowl – to hold the spiralized zucchini
3. Food processor – to blend avocados, basil, lemon juice, garlic, olive oil, pine nuts and water
4. Measuring cups and spoons – to accurately measure water, olive oil, and pine nuts
5. Knife and cutting board – for chopping garlic and prepping other ingredients
6. Mixing spoon – to thoroughly combine the pesto sauce with the zucchini noodles

Ingredients

4 medium zucchinis, spiralized
2 ripe avocados, pitted and scooped
1 cup fresh basil leaves
Juice of 1 large lemon
2 garlic cloves, roughly chopped
1/4 cup pine nuts (plus extra for garnish if you like)
2 tablespoons extra virgin olive oil
2-4 tablespoons water (adjust for your desired sauce consistency)
Salt and pepper to taste

Directions

Start by spiralizing the zucchinis and set them aside in a big bowl.
Scoop the avocados into a food processor along with the basil, lemon juice, and garlic.
Add in the pine nuts, olive oil, and a little water (start with 2 tablespoons) to the processor.
Season with a pinch of salt and pepper then blend until the mixture becomes a creamy sauce.
If the sauce seems too thick, add a bit more water until you get the consistency you like.
Pour the avocado pesto over your spiralized zucchini and mix it all together until the noodles are coated.
Taste and adjust the seasoning with extra salt or pepper if needed.
Top with extra pine nuts if you like and serve immediately for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.