Go Back
- 4 medium zucchinis - 1 ripe avocado - 1 cup fresh basil leaves - 1/4 cup walnuts (toasted) - 2 cloves garlic - 2 tablespoons nutritional yeast (optional) - 2 tablespoons fresh lemon juice - 1/4 cup olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Grated Parmesan cheese (optional for serving) I love using fresh ingredients for this dish. Start with four medium zucchinis. They are crisp and light. You can find them at any store or farmers' market. Next, grab one ripe avocado. This adds a creamy texture and rich flavor. You will also need one cup of fresh basil leaves. Basil gives the pesto a bright taste. It smells wonderful too! For flavor, let's toast a quarter cup of walnuts. Toasting brings out their nutty essence. You will also need two cloves of garlic. Garlic adds depth and richness to the pesto. If you like a cheesy taste, toss in two tablespoons of nutritional yeast. To dress the dish, use two tablespoons of fresh lemon juice. This gives a zesty kick. Combine it with a quarter cup of olive oil for smoothness. Don’t forget salt and pepper to taste. They will enhance all the flavors. Finally, add halved cherry tomatoes for garnish. They add a pop of color and sweetness. If you want, sprinkle some grated Parmesan cheese on top when serving. For the full recipe, check out the detailed instructions that follow! To make zucchini noodles, you can use a spiralizer or a vegetable peeler. - Using a spiralizer: Secure a zucchini and twist it to create long noodles. - Using a peeler: Peel the zucchini into long strips. Once you have your noodles, set them aside. Make sure to keep them dry so they don’t become too watery when cooked. For a tasty avocado pesto, gather these ingredients: - 1 ripe avocado - 1 cup fresh basil leaves - 1/4 cup toasted walnuts - 2 cloves garlic - 2 tablespoons nutritional yeast (optional) - 2 tablespoons fresh lemon juice - 1/4 cup olive oil - Salt and pepper to taste Now, blend the ingredients in a blender or food processor. - Start with the avocado, basil, walnuts, garlic, nutritional yeast, lemon juice, and olive oil. - Blend until smooth and creamy. You may need to scrape down the sides. If the pesto is too thick, add a splash of olive oil or water to reach your desired consistency. Season with salt and pepper. To combine the zucchini noodles with the avocado pesto, take a large mixing bowl. - Toss the zucchini noodles in the bowl with the pesto. - Make sure every noodle is coated well. For serving, you can add halved cherry tomatoes on top. If you like cheese, sprinkle some grated Parmesan cheese for extra flavor. This dish is fresh and colorful, perfect for a light meal! You can find the full recipe above. To make great zucchini noodles, start with fresh zucchinis. Choose firm ones, without soft spots. Avoid watery noodles by salting them. To do this, sprinkle salt on the noodles. Let them sit for 10-15 minutes, then pat dry with a clean towel. The ideal thickness for your noodles is about the width of a pencil. This size gives a good bite and allows the pesto to coat them well. If they are too thin, they may become mushy. A spiralizer is best for this job, but a vegetable peeler works fine too. You want your pesto to be smooth and creamy. If it seems too thick, add more olive oil or a splash of water. Blend well until it reaches your desired consistency. For flavor, taste as you mix. You can add more lemon juice or salt if you need it. If you want a twist, try different nuts. Pine nuts are classic, but walnuts add a nice depth. You can also use almonds or pecans for a unique flavor. Each nut gives the pesto a different taste. When serving, think about side dishes that complement your zucchini noodles. A light salad with fresh greens works well. You can also serve garlic bread or grilled veggies on the side. For garnishes, cherry tomatoes are perfect for a pop of color. They add freshness too. A sprinkle of grated Parmesan cheese can enhance the dish further. Add some crushed red pepper flakes for a bit of heat if you like. For the full recipe, check out the recipe section above. {{image_2}} You can switch zucchini with other veggies. Carrots, sweet potatoes, or cucumbers work well too. Each gives a different taste and texture. Low-carb diets can use these options instead of traditional pasta. You can also try spaghetti squash. It has a nice, stringy texture that mimics pasta. Pesto doesn’t have to be just basil. You can add herbs like parsley, cilantro, or mint. Each herb gives a fresh twist to the sauce. If you want a vegan option, skip the cheese. Use nutritional yeast for a cheesy flavor without dairy. You can also use sunflower seeds or cashews instead of cheese for added creaminess. You can make zucchini noodles and pesto ahead of time. Store them in separate containers to keep them fresh. Zucchini noodles can last for about three days in the fridge. Pesto can last up to a week. This way, you can have a quick lunch or dinner ready. Just toss the noodles with the pesto when you’re ready to eat. Add cherry tomatoes for a pop of color and flavor. To store leftover zucchini noodles, place them in a sealed container. Use a paper towel to absorb extra moisture. This will help keep them fresh. For avocado pesto, store it in a jar. Press plastic wrap directly onto the surface to prevent browning. Seal the jar tightly to keep air out. Zucchini noodles can last about three days in the fridge. Store them in the coldest part of your fridge. Avocado pesto will stay fresh for about four days. Always check for any signs of spoilage. Use airtight containers to extend their shelf life. To reheat zucchini noodles, use a skillet over low heat. Stir gently to avoid mushiness. You can also microwave them for a quick option. For pesto, reheat it gently in a small pot. Add a bit of olive oil to keep it smooth. Avoid high heat to preserve its flavor. For the complete dish, check the Full Recipe. How to make zucchini noodles without a spiralizer? You can use a vegetable peeler or a knife. Just slice the zucchini into long strips. Aim for a thin, flat shape. This gives you a fun noodle-like texture. Can I use store-bought pesto instead of homemade? Yes, you can use store-bought pesto. It saves time and still adds great flavor. Just check the ingredients to avoid unwanted additives. Are zucchini noodles healthy? Yes, zucchini noodles are very healthy. They are low in calories and carbs. They are also high in vitamins and minerals. This makes them a great choice for a light meal. What are the nutritional benefits of avocado pesto? Avocado pesto offers healthy fats from the avocado. It also contains vitamins and antioxidants from the basil. Walnuts add extra omega-3 fatty acids. This combination is great for heart health. What proteins pair well with zucchini noodles? Grilled chicken, shrimp, or tofu work well. These proteins add flavor and make your meal more filling. You can also try chickpeas for a plant-based option. Can I serve this dish cold? Yes, you can serve this dish cold. It makes a refreshing salad. Just toss the zucchini noodles with pesto and chill before serving. In this post, we explored how to make a delicious zucchini noodle dish with avocado pesto. We covered fresh ingredients, like zucchinis and basil, and included flavor boosters such as walnuts and garlic. I shared tips for perfecting your noodles and pesto, along with serving ideas and variations. Zucchini noodles are a healthy alternative to pasta and can suit many diets. Enjoy experimenting with different herbs and vegetables! Prepare this dish for a tasty meal that’s easy to store and reheat.

Zucchini Noodles with Pesto

Looking for a fresh and healthy meal? Try these zesty zucchini noodles with creamy avocado pesto! This delicious recipe is packed with flavor and made with simple ingredients like ripe avocado, fresh basil, and crunchy walnuts. In just 15 minutes, you can whip up a satisfying dish that's perfect for any occasion. Click through to explore the full recipe and enjoy a burst of healthy goodness in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 ripe avocado

1 cup fresh basil leaves

1/4 cup walnuts (toasted)

2 cloves garlic

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

2 tablespoons fresh lemon juice

1/4 cup olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Grated Parmesan cheese (optional for serving)

Instructions
 

Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis. If using a peeler, slice them into long strips. Set aside.

    In a blender or food processor, combine the avocado, basil leaves, toasted walnuts, garlic, nutritional yeast, lemon juice, and olive oil.

      Blend until smooth and creamy, scraping down the sides if necessary. Adjust the consistency with a bit more olive oil or water if needed.

        Season the avocado pesto with salt and pepper to taste.

          In a large mixing bowl, toss the zucchini noodles with the avocado pesto until evenly coated.

            Serve immediately, garnishing with halved cherry tomatoes and a sprinkle of grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4