Creamy Avocado Pesto Zoodles

Inspired by OhSheGlows

Note. Since avocados oxidize quickly the pesto is best served immediately. Leftover pesto can be stored in the refrigerator in an airtight container for up to 1 day.


Serves 4

6 medium-large zucchini

1 small garlic clove

1 large handful fresh basil leaves

1 tablespoon pine nuts (or blanched almonds)

2 tablespoons lemon juice

1 tablespoon olive oil

2 medium ripe avocados, pitted

¼ teaspoon fine grain sea salt

Ground black pepper to taste

1 cup cherry tomatoes, halved


In a food processor combine garlic, pine nuts, and basil and pulse to mince.

Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If it’s too thick add more water, one tablespoon at a time. Take a taste and adjust seasoning.

Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.

Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

Serve immediately!