Avocado Pesto Zucchini Noodles

A bowl and pan of zucchini noodles with cherry tomatoes and a rich avocado pesto sauce, surrounded by red rose petals. Utensils rest in the pan while a fork stands ready in the bowl.

5 from 1 vote

A healthy twist to noodles, these are zoodles which are made with zucchini. Avocado Pesto Zucchini Noodles are delicious, low-carb, and packed with flavor!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Nisha Kapur

Ingredients

for avocado pesto

1 avocado
1.5 ounces fresh basil roughly 2 handfuls
2 cloves garlic
1/8 cup pine nuts
1 tbsp olive oil
2 tbsp cold water
1/2 juice of a lemon
to taste sea salt generous amount
to taste black pepper

for zucchini noodles

1.5 tbsp olive oil
1/2 tsp crushed red pepper
2 cloves garlic chopped
1 1/4 cup cherry tomatoes sliced
16 ounces zoodles or spiralized zucchini 16 ounce package (or make your own)
2-4 tbsp parmesan cheese

Instructions

In a food processor, add all the ingredients for the Avocado Pesto... avoacdo, basil, garlic, pine nuts, extra virgin olive oil, water, lemon juice, sea salt and black pepper.
Process until well combined and creamy. Adjust flavors to your liking. Set aside.
Now for the Zucchini Noodles! Here are the noodles I used that I picked it up from Whole Foods for $5.
Chop the garlic and slice the cherry tomatoes.
Heat a pan on medium heat, once hot, add extra virgin olive oil.
Add crushed red pepper. Heat for 5-10 seconds.
Once it sizzles, add the garlic and cherry tomatoes. Cook for about 3-5 minutes or until the cherry tomatoes slightly brown.
Add the zucchini.
Using tongs, toss the zucchini until they soften. This process will take about 5-7 minutes.
This is what you should have. Cooked zoodles!
Now add 3/4's of the avocado pesto to the zoodles - you can add more if need be.
Coat the noodles well and top with parmesan if you like. This dish tastes best when served immediately.

Notes

* for a dairy-free option - omit cheese.
** this dish doesn't taste amazing the next day, better to consume immediately to prevent avocado pesto oxidation.

Nutrition