A light, refreshing dish featuring tender zucchini noodles coated in a silky avocado pesto. This wholesome recipe comes together quickly and delivers vibrant flavor with simple, nourishing ingredients.

Why You’ll Love This Recipe

This dish provides all the satisfaction of a comforting pasta meal without the heaviness. Zucchini noodles cook in minutes, while the avocado basil pesto blends into a creamy, flavorful sauce made entirely from fresh ingredients. It’s perfect for busy weeknights, naturally vegan, gluten-free, and can be served warm or cold. The whole recipe takes less than 20 minutes from start to finish.

Ingredients

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

6 large zucchini, spiralized
1 tablespoon olive oil

For the sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2 tablespoons lemon juice
1/2 teaspoon sea salt
3 tablespoons olive oil
Cracked black pepper, to taste

Directions

1. Spiralize the zucchini and place the noodles on paper towels to absorb excess moisture.
2. In a food processor, combine the avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt. Pulse until finely chopped.
3. With the processor running, slowly stream in the olive oil until the mixture becomes creamy and emulsified.
4. Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 1 to 2 minutes until just tender.
5. Transfer the warm zucchini noodles to a large bowl and toss gently with the avocado pesto.
6. Adjust seasoning with cracked black pepper and serve immediately.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 2 minutes
Total time: 17 minutes

Variations

• Substitute pine nuts with walnuts, pecans, or almonds.
• Add cherry tomatoes or roasted vegetables for extra color and texture.
• For a lighter version, blend in a few tablespoons of water to thin the pesto.
• Add protein such as chickpeas for a heartier meal.
• Serve the dish completely raw for a refreshing, crisp alternative.

Storage/Reheating

Because avocado browns easily, this dish is best enjoyed fresh. If storing leftovers, press plastic wrap directly against the surface of the pesto-coated noodles and refrigerate for up to 1 day. To reheat, warm gently in a skillet over low heat just until the noodles soften—avoid overheating to prevent the sauce from darkening. It can also be enjoyed cold straight from the refrigerator.

FAQs

How do I keep zucchini noodles from getting soggy?

Salting the noodles briefly and patting them dry helps remove excess moisture, preventing sogginess.

Can I make the avocado pesto ahead of time?

Yes, but press plastic wrap directly onto the surface of the pesto and refrigerate. Use within 24 hours.

Do I need a spiralizer?

A spiralizer makes it easier, but you can also use a julienne peeler or a sharp knife.

Can I serve this dish cold?

Absolutely. It’s refreshing and crisp when served chilled.

Can I add other vegetables?

Yes, bell peppers, spinach, tomatoes, or roasted veggies work well.

Is this dish suitable for meal prep?

It can be prepped, but store the pesto and zucchini noodles separately to maintain freshness.

Can I use frozen zucchini noodles?

Yes, but thaw completely and drain well to remove excess water.

What can I use instead of pine nuts?

Walnuts, cashews, almonds, or sunflower seeds are great substitutes.

Can I make the sauce less thick?

Add a small amount of water or lemon juice until your desired consistency is reached.

How ripe should the avocados be?

Use soft, ripe avocados for the creamiest texture.

Conclusion

Zucchini Noodles with Creamy Avocado Pesto is a simple, vibrant recipe that transforms everyday ingredients into a nourishing and flavorful meal. Ready in minutes and full of fresh, plant-based goodness, it’s a dish you’ll reach for again and again—whether you’re looking for a light dinner, a satisfying lunch, or an easy vegan option that never compromises on taste.

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