Avocado Pesto Zoodles (Print Version)

Spiralized zucchini noodles with creamy avocado pesto and cherry tomatoes. A fresh, nourishing meal ready in just 20 minutes.

# 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 Steps:

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 you can set the table, so weeknight dinners stop feeling like a chore.
  • Avocado pesto is so naturally creamy that you won't miss heavy cream or butter, and it tastes like you spent way more effort than you actually did.
  • The combo of warm zoodles and cool, bright pesto hits that sweet spot between comforting and refreshing.
02 -
  • If your pesto looks separated or grainy, you likely over-blended it or used an avocado that was starting to turn brown—start fresh with a new avocado and pulse gently instead of running the food processor constantly.
  • Timing matters here; make the pesto right before tossing it with warm zoodles so the avocado stays bright green and doesn't oxidize, and eat it immediately because zucchini noodles release water the longer they sit.
03 -
  • Pat your spiralized zucchini dry with paper towels before cooking so they sauté instead of steam, which keeps them crisp and tender rather than mushy.
  • Make your pesto in a food processor rather than by hand or in a blender—it gives you better control over the texture and keeps everything from turning into a watery purée.
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