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Zucchini Noodles with Avocado Pesto Recipe

A creamy, herbaceous, and nutrient-dense dish featuring zucchini noodles tossed in a rich avocado pesto.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Zucchini Noodles:
  • 2 medium zucchinis spiralized
  • 1 tbsp olive oil
  • ½ cup cherry tomatoes halved
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Avocado Pesto:
  • 1 ripe avocado
  • 1 cup fresh basil leaves
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • ¼ cup walnuts
  • 2 tbsp water to thin if needed
  • ¼ tsp salt
For Garnishing:
  • 1 tbsp hemp seeds
  • ¼ cup chopped fresh parsley
  • 1 tbsp pine nuts

Method
 

  1. Spiralize the Zucchini: Use a spiralizer or julienne peeler to turn zucchinis into noodles. Place them in a large bowl.
  2. Blend the Pesto: In a food processor, combine avocado, basil, lemon juice, garlic, olive oil, walnuts, salt, and water. Blend until smooth.
  3. Sauté the Noodles: Heat olive oil in a skillet over medium heat. Add zucchini noodles and cook for 1–2 minutes, just until warmed.
  4. Mix with Pesto: Remove from heat and toss noodles with avocado pesto until evenly coated.
  5. Add Tomatoes & Garnishes: Top with cherry tomatoes, hemp seeds, parsley, and pine nuts.
  6. Serve Immediately: Enjoy fresh while the flavors are at their best!

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 22g
  • Saturated Fat: 3g
  • Carbohydrates: 24g
  • Fiber: 8g
  • Protein: 6g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 30%
  • Vitamin C: 45%
  • Folate: 25%
  • Magnesium: 15%
  • Potassium: 20%

Tips for the Best Zucchini Noodles

  • Don’t overcook them—nobody likes mushy zoodles.
  • Add a dash of red pepper flakes for a little kick.
  • Store leftover pesto in an airtight container for up to two days.

Final Thought

This recipe proves that indulgence and health can go hand in hand. Creamy, fresh, and completely guilt-free—what’s not to love?