Go Back
- 4 medium zucchinis, spiralized - 1 ripe avocado - 1 cup fresh basil leaves - 2 cloves garlic, finely minced - 1/4 cup pine nuts (or walnuts) - 2 tablespoons fresh lemon juice - 3 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper - Cherry tomatoes, halved (for garnish) - Grated Parmesan cheese (optional) The key to making great zucchini noodles with pesto lies in the fresh ingredients. Start by choosing firm, medium zucchinis. They should feel heavy for their size and have smooth skin. For the avocado, pick one that yields slightly when pressed. This shows it’s ripe and perfect for a creamy pesto. Basil is essential for that fresh, vibrant flavor. Make sure to wash the leaves thoroughly before using them. The garlic adds a nice bite, so don’t skip it! Pine nuts give a lovely richness but feel free to swap them for walnuts if you want a different taste. When it comes to olive oil, use high-quality extra virgin. It enhances the dish’s flavor. Lastly, the lemon juice brightens the pesto, giving it a zesty kick. - Calories per serving: About 300 - Macronutrient breakdown: - Carbohydrates: 16g - Protein: 5g - Fat: 25g This dish is not just tasty but also nutritious. Zucchini is low in calories and high in water. It helps keep you full without adding many calories. The avocado provides healthy fats, while the basil and garlic add antioxidants. Enjoy this meal while knowing it's good for you! To start, you need to prepare the zucchini noodles. I love using a spiralizer for this task. It creates beautiful, long noodles. You can find spiralizers online or at kitchen stores. If you don’t have one, you can use a vegetable peeler. Just peel thin strips of zucchini to make flat noodles. Both methods work great! Now, let’s make the avocado pesto. Here’s what you need: - 1 ripe avocado - 1 cup fresh basil leaves - 2 cloves garlic, finely minced - 1/4 cup pine nuts (or walnuts for a different flavor) - 2 tablespoons fresh lemon juice - 3 tablespoons extra virgin olive oil In a food processor, combine the avocado, fresh basil, garlic, and pine nuts. Then, add lemon juice and olive oil. Blend until creamy. If it’s too thick, you can add a little water or more olive oil. This will help you get the perfect creamy texture. Next, transfer the spiralized zucchini noodles into a big mixing bowl. Pour the avocado pesto over the noodles. Toss gently to coat every noodle with pesto. This step is key for a tasty dish! Then, season the noodles with salt and freshly cracked black pepper to taste. Mix again to distribute the flavors evenly. If you like warm noodles, you can sauté them. Heat a non-stick skillet over medium heat. Add the coated zucchini noodles to the pan. Cook for 2-3 minutes while stirring gently. You want them to be slightly softened but not mushy. This adds a nice warmth to your dish. Finally, you can serve your zesty zucchini noodles, garnished with cherry tomatoes or Parmesan cheese. Enjoy your fresh and flavorful meal! For the full recipe, check out the details above. To make great pesto, start by choosing ripe avocados. A ripe avocado should feel slightly soft when you press it. If it’s too hard, wait a few days for it to ripen. After you make your pesto, store it in the fridge. To keep it fresh, place plastic wrap directly on the surface of the pesto. This helps prevent browning. It can last for about three days in the fridge. For the best texture, use fresh zucchinis. Look for ones that feel firm and heavy. When spiralizing, avoid overcooking your noodles. This keeps them crisp. To prevent sogginess, do not salt the zucchini before cooking. Salting draws out moisture. Instead, toss the noodles with pesto right before serving. If you sauté them, cook for just a few minutes to keep them crunchy. When plating, think about color and shape. Serve the noodles in shallow bowls, making a nest shape. This adds height and interest to your dish. For garnish, use halved cherry tomatoes. Their bright color pops against the green of the zucchini. You can also sprinkle grated Parmesan cheese for a touch of creaminess. Drizzle a bit of olive oil around the plate for added flavor and visual appeal. For the full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. {{image_4}} You can switch up the pesto to make it your own. One tasty option is spinach pesto. Just replace the basil with fresh spinach. This gives a nice green color and a mild flavor. You can still use avocado for creaminess. Another choice is a nut-free pesto. Instead of pine nuts, try using sunflower seeds or pumpkin seeds. This works well for allergies and still tastes great. Want to make your dish heartier? Add grilled chicken or shrimp. These proteins pair well with the flavors in the pesto. Simply grill them, slice, and mix in with the zucchini noodles. For a vegetarian twist, consider chickpeas or tofu. They soak up the pesto's flavor and add good protein. You can also play with seasonal veggies. In spring, try adding asparagus or peas for a fresh crunch. In summer, mix in fresh herbs like parsley or dill for a bright taste. These additions keep the dish exciting and flavorful all year long. For the full recipe, check out the Zesty Zucchini Noodles with Avocado Pesto. To keep your zucchini noodles fresh, store them in an airtight container. This helps prevent moisture from making them soggy. If you plan to eat them within three days, this method works great. After that, they may start to lose their texture and flavor. - Best practices for freshness: - Use a clean, dry container. - Layer paper towels between noodles to absorb excess moisture. - How long they last in the fridge: Zucchini noodles typically last about three days in the fridge. Keep an eye on them. If they start to look slimy, it’s time to toss them. Pesto is easy to store and can be used later. You can freeze it in ice cube trays. This way, you can use small amounts when needed. Once frozen, transfer the cubes to a freezer bag for easy access. - Freezing pesto for later use: - Pour pesto into ice cube trays. - Freeze until solid, then pop out the cubes and store in a bag. - Refrigeration guidelines: If you plan to use pesto soon, store it in a jar with a thin layer of olive oil on top. This keeps it fresh for about a week. Always check for color or smell changes before using. Yes, you can make zucchini noodles ahead of time. To prep, spiralize the zucchinis and store them in a sealed bag. Keep them in the fridge. They will stay fresh for up to three days. When you're ready to eat, toss them with pesto for a quick meal. To keep zucchini noodles from getting watery, you can salt them. Salt draws out moisture. After spiralizing, sprinkle salt on the noodles and let them sit for about 10 minutes. Then, pat them dry with a paper towel. You can also cook them lightly in a pan for a minute or two. This helps reduce moisture further. If you don’t have pine nuts, you can use other nuts or seeds. Walnuts are a great choice for a rich flavor. Almonds also work well, adding a bit of crunch. For a nut-free option, try sunflower seeds or pumpkin seeds. Each choice gives the pesto a unique twist. Yes, zucchini is low in calories. One medium zucchini has about 33 calories. It is a great choice for a light meal. Zucchini is also high in water, keeping you full without adding many calories. Plus, it has vitamins and minerals like vitamin C and potassium, making it a healthy option. In this post, we covered how to create a delicious zucchini noodle dish with avocado pesto. You learned about the key ingredients, nutritional facts, and step-by-step instructions. This simple meal can be made in different ways to suit your taste and needs. It's easy to store leftovers and enhance flavors with tips we discussed. I hope this guide inspires you to try making zucchini noodles at home. Enjoy fresh, healthy meals that excite your taste buds!

Zucchini Noodles with Pesto

Discover a fresh and vibrant twist on dinner with our Zesty Zucchini Noodles with Avocado Pesto! This easy recipe combines spiralized zucchini with a creamy avocado pesto that's perfect for a healthy meal. In just 20 minutes, you can whip up a delicious dish that's packed with flavor and nutrients. Don't miss out on this delightful recipe; click through to explore the full steps and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, spiralized

1 ripe avocado

1 cup fresh basil leaves

2 cloves garlic, finely minced

1/4 cup pine nuts (or walnuts for a different flavor)

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

Cherry tomatoes, halved (for a vibrant garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Zucchini Noodles: Begin by spiralizing the zucchinis using a spiralizer to create long noodles. Set aside. If you don't have a spiralizer, no worries! You can achieve a similar effect by using a vegetable peeler to create thin, flat strips of zucchini.

    Make the Avocado Pesto: In a food processor, combine the avocado, fresh basil leaves, minced garlic, and pine nuts. Add the lemon juice and olive oil. Blend the mixture until it reaches a smooth and creamy texture. If the pesto seems too thick, simply drizzle in a bit of water or extra olive oil to reach your desired consistency.

      Combine Noodles and Pesto: Transfer the spiralized zucchini noodles into a large mixing bowl. Pour the avocado pesto over the noodles and toss gently until the noodles are thoroughly coated with the delicious pesto.

        Season: Season the dish with salt and freshly cracked black pepper to taste. Mix again to ensure that the flavors are evenly distributed throughout the noodles.

          Garlic Sauté (Optional): If you prefer your noodles warm, you can lightly sauté them. Heat a non-stick skillet over medium heat. Add the coated zucchini noodles to the pan, cooking for 2-3 minutes while stirring gently, until they become slightly softened.

            Serve: Plate the zesty zucchini noodles with care. Garnish them with halved cherry tomatoes for a pop of color, and, if you like, sprinkle with freshly grated Parmesan cheese for an extra savory touch.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                - Presentation Tips: For an elegant presentation, serve the noodles in shallow bowls, arranging them in a nest-like shape. Scatter cherry tomato halves and a sprinkle of Parmesan on top for a burst of color. Finish by drizzling a little extra virgin olive oil around the plate for a sophisticated touch. Enjoy!