How to Make the Perfect Zucchini Noodles with Avocado Pesto
Italian Inspired · Easy · 20 min · 2 servings
Silky zucchini noodles are tossed in a luscious creamy avocado pesto made with fresh basil garlic and lemon for a vibrant grain free meal. This dish is entirely paleo and dairy free yet it is rich and satisfying enough to please even the most dedicated pasta lover.
Why this recipe works
This Zucchini Noodles with Avocado Pesto recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 medium zucchini spiralized into noodles
- 2 ripe avocados pitted and peeled
- 1 cup fresh basil leaves packed
- 3 tbsp fresh lemon juice
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
Step by step instructions
Step 1: Make the Avocado Pesto
Combine avocados basil lemon juice garlic and olive oil in a food processor. Blend until completely smooth and creamy then season generously with sea salt and black pepper to taste.
Step 2: Prepare the Zucchini Noodles
Use a spiralizer or vegetable peeler to create long noodles from the zucchini. Place them in a colander sprinkle lightly with salt and let them sit for 5 minutes to release excess moisture.
Step 3: Lightly Saute the Noodles
Heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini noodles and toss for just 1 to 2 minutes until slightly warmed through but still firm and not mushy.
Step 4: Toss and Serve
Remove the pan from heat and immediately add the avocado pesto to the warm noodles tossing gently to coat every strand. Serve right away topped with cherry tomatoes and pine nuts.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- zucchini noodles → spaghetti squash strands for a different texture
- fresh basil → fresh spinach for a milder and more budget friendly pesto
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the zucchini noodles too long which makes them watery and limp instead of tender and firm
- Adding the pesto to the noodles while they are still in a hot pan which causes the avocado to turn brown quickly
Nutrition facts
Per serving: 310 calories, 7g protein, 18g carbs, 26g fat, 7g fiber.
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