These Avocado Basil Pesto Zucchini Noodles are fresh, vibrant, and packed with wholesome ingredients. Made with spiralized zucchini and a creamy avocado basil pesto, this dish comes together in just 15 minutes for a light yet satisfying meal. It’s perfect for busy weekdays, meal prep, or when you want something nourishing without turning on the stove.

Why You’ll Love This Recipe

This recipe is incredibly quick and easy, requiring only a handful of fresh ingredients and minimal prep time. The creamy avocado replaces most of the oil typically found in pesto, creating a rich texture while keeping the dish light and nutritious.

It’s naturally gluten-free, loaded with fiber, and full of fresh flavors from basil, lemon, and garlic. You can enjoy it as a simple vegetarian meal or pair it with grilled chicken, shrimp, or salmon for extra protein. Plus, there’s no cooking required, making it ideal for warm days or fast lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini, ends trimmed
½ cup packed fresh basil leaves
½ large ripe avocado
2 cloves garlic
2 tablespoons pine nuts
1 tablespoon fresh lemon juice (from 1 small lemon)
3 tablespoons water, plus more if necessary
¼ cup grated parmesan cheese or goat cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup sliced grape tomatoes

Directions

1. Using a spiralizer, julienne peeler, or mandolin, spiralize the zucchini into noodles. Place the zucchini noodles into a large mixing bowl.
2. In a food processor, combine the basil leaves, avocado, garlic cloves, pine nuts, and fresh lemon juice. Pulse for about 20 seconds, or until the mixture is finely chopped.
3. Add 3 tablespoons of water and process again until the pesto becomes smooth and creamy. If needed, add additional water one tablespoon at a time to reach your desired consistency. The sauce should be thick but easily coat the noodles.
4. Pour the avocado pesto over the zucchini noodles and toss thoroughly until all noodles are evenly coated.
5. Top with grated parmesan or goat cheese and sliced grape tomatoes.
6. Serve immediately at room temperature or chilled.

Servings and timing

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings

Variations

For added protein, serve with grilled chicken, baked salmon, or sautéed shrimp.

To make it dairy-free, omit the cheese or use a dairy-free alternative.

Swap pine nuts with walnuts, almonds, or cashews for a different flavor profile.

Add a pinch of red pepper flakes for a subtle kick.

For extra vegetables, toss in baby spinach, arugula, or roasted cherry tomatoes.

If you prefer warm zucchini noodles, lightly sauté them for 1–2 minutes before adding the pesto, but avoid overcooking to prevent excess moisture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because avocado naturally oxidizes, the pesto may darken slightly, but it will still taste delicious.

This dish is best enjoyed cold or at room temperature. If you prefer it slightly warm, gently heat the zucchini noodles in a skillet for 1–2 minutes before adding the pesto. Avoid microwaving for too long, as the zucchini can release excess water and become soft.

FAQs

Can I make the avocado pesto ahead of time?

Yes, you can prepare the pesto up to one day in advance. Store it in an airtight container with plastic wrap pressed directly against the surface to reduce browning.

Do I need a spiralizer to make zucchini noodles?

No, you can use a julienne peeler or mandolin slicer. Even a vegetable peeler can create ribbon-style noodles.

Can I use dried basil instead of fresh?

Fresh basil is highly recommended for the best flavor and texture. Dried basil will not provide the same vibrant taste.

How do I keep zucchini noodles from becoming watery?

Avoid salting the zucchini before mixing and do not overcook them. If needed, gently pat them dry with a paper towel before adding the pesto.

Is this recipe keto-friendly?

Yes, it is relatively low in carbohydrates and can fit into a keto lifestyle, especially if you monitor portion sizes.

Can I freeze the avocado pesto?

Freezing is not recommended because the avocado texture may change once thawed.

What other cheeses can I use?

You can substitute goat cheese with feta or use more parmesan for a sharper flavor.

Can I add more lemon juice?

Yes, adjust the lemon juice to your taste preference for a brighter flavor.

Is this recipe suitable for meal prep?

It can be prepared for short-term meal prep, but it is best enjoyed within 1–2 days for optimal freshness.

Can I use store-bought pesto instead?

Yes, but the avocado basil pesto gives this dish its creamy texture and unique flavor, so homemade is highly recommended.

Conclusion

Avocado Basil Pesto Zucchini Noodles are the perfect balance of fresh, creamy, and satisfying. With simple ingredients and just 15 minutes of prep time, this recipe delivers big flavor without heavy sauces or complicated steps. Whether enjoyed as a light main dish or paired with your favorite protein, it’s a wholesome meal you’ll want to make again and again.

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