Zucchini Noodles with Pesto (Printable)

Fresh zucchini noodles tossed in creamy avocado pesto.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved (optional, for garnish)

→ Avocado Pesto

03 - 1 ripe avocado, pitted and peeled
04 - 1 cup fresh basil leaves
05 - 2 tablespoons pine nuts (plus more for garnish)
06 - 2 tablespoons extra-virgin olive oil
07 - 1 garlic clove
08 - 1 tablespoon lemon juice
09 - Salt and pepper, to taste
10 - 2 tablespoons water (to adjust consistency)

# How to Make It:

01 - Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
02 - In a food processor, combine the avocado, basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth, adding water as needed for a creamy, pourable pesto.
03 - Optional: Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender but still crisp. (For raw, skip this step.)
04 - Toss the zucchini noodles with the avocado pesto until well coated.
05 - Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Expert Advice:

01 -
  • Low-carb, gluten-free, and vegan—ideal for all kinds of eaters.
  • Quick to make, ready in less than 20 minutes.
  • Bright flavors and creamy textures keep every bite exciting.
  • Customizable with optional proteins and toppings.
02 -
  • Verwende sehr frische Avocados und Basilikum für das intensivste Aroma.
  • Das Pesto direkt vor dem Servieren zubereiten, damit es nicht braun wird.
  • Die Zucchini-Nudeln erst kurz vor dem Essen mit dem Pesto vermengen, so bleiben sie knackig.
  • Bewahre Reste vom Pesto luftdicht im Kühlschrank auf und verwende sie als Brotaufstrich oder Dip.
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