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Creamy Avocado Pesto Zoodles

Creamy Avocado Pesto Zoodles are a fresh, quick, and luxurious-tasting meal that brings together healthy fats, bright herbs, and zippy lemon in a dairy-free, veggie-packed pasta swap.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

For the Zoodles:

  • 6 large zucchini spiralized
  • 1 tablespoon olive oil

For the Sauce:

  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • Cracked black pepper to taste

Instructions
 

  • Spread spiralized zucchini on paper towels to soak up any excess moisture.
  • In a food processor, combine avocados, basil, garlic, pine nuts, lemon juice, and sea salt. Pulse until finely chopped.
  • With the motor running, slowly stream in the olive oil until the sauce becomes creamy and emulsified. Add black pepper to taste.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 1–2 minutes, just until slightly tender.
  • Remove from heat, transfer zoodles to a bowl, and toss with the avocado pesto until evenly coated.
  • Serve immediately. Garnish with cracked pepper and optional grated parmesan.

Notes

  • Use ripe avocados for the creamiest sauce.
  • Don’t overcook the zoodles—they should be tender but still firm.
  • Add cherry tomatoes or roasted veggies for extra flavor.
  • Store pesto and zoodles separately if making ahead.