Zucchini Noodles with Creamy Avocado Pesto
A fresh, creamy, and naturally vegan pasta alternative made with spiralized zucchini noodles and a rich avocado basil pesto. Perfect for a quick, healthy meal in under 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 6 large zucchini, spiralized
- 1 tablespoon olive oil
- 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
Instructions
- Spiralize the zucchini and place the noodles on paper towels to absorb excess moisture.
- In a food processor, combine the avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt. Pulse until finely chopped.
- With the processor running, slowly stream in 3 tablespoons of olive oil until the mixture becomes creamy and emulsified.
- 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.
- Transfer the warm zucchini noodles to a large bowl and toss gently with the avocado pesto.
- Adjust seasoning with cracked black pepper and serve immediately.
Notes
- Use ripe, soft avocados for the best creamy texture.
- Pat dry zucchini noodles well to avoid a watery dish.
- Add cherry tomatoes or roasted veggies for extra texture and flavor.
- Serve cold for a refreshing twist on this dish.
- Substitute pine nuts with walnuts, almonds, or sunflower seeds if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
