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+ servings

Avocado Pesto Zucchini Noodles

5 from 1 vote
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Cuisine Italian Inspired
Servings: 2 servings
Author: Nisha


  • <b>for Avocado Pesto</b>
  • Avocado – 1
  • Fresh Basil – 1.5 ounces roughly 2 handfuls
  • Garlic – 2 cloves
  • Pine Nuts – ⅛ cup
  • Extra Virgin Olive Oil – 1 tbsp
  • Cold Water – 2 tbsp
  • Lemon Juice – ½ a lemon
  • Sea Salt – to taste generous amount
  • Black Pepper – to taste
  • </br>
  • <b>for Zucchini Noodles</b>
  • Extra Virgin Olive Oil – 1.5 tbsp
  • Crushed Red Pepper – ½ tsp
  • Garlic – 2 cloves chopped
  • Cherry Tomatoes – 1 ¼ cup sliced
  • Spiralized Zucchini – 1 16 ounce package (or make your own)
  • Shredded Parmesan Cheese – 2-4 tablespoon to taste


  • 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 ¾'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.



* 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.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!