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Creamy Zucchini Noodles with Avocado Pesto

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A fresh, healthy, and creamy dish featuring spiralized zucchini noodles tossed in a smooth avocado pesto sauce, perfect for light lunches or dinners.

Ingredients

Scale
  • 4 medium zucchinis (about 600g / 1.3 lbs), spiralized into noodles
  • 1 teaspoon olive oil (for sautéing, optional)
  • Salt and pepper, to taste
  • 1 large ripe avocado, peeled and pitted
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic, minced
  • 2 tablespoons pine nuts or walnuts, toasted
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper, to taste
  • Optional: 2 tablespoons grated Parmesan cheese or nutritional yeast

Instructions

  1. Wash and dry the zucchinis thoroughly. Using your spiralizer, create noodles from the zucchinis. If excess moisture is present, gently pat them dry with paper towels to avoid watery sauce. Set aside. (About 10 minutes)
  2. In a dry skillet over medium heat, toast the pine nuts or walnuts until golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let cool. (5 minutes)
  3. In a food processor, combine the ripe avocado, fresh basil leaves, minced garlic, toasted nuts, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and black pepper to taste. If using, add Parmesan cheese or nutritional yeast and pulse a few more times to combine. (5 minutes)
  4. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, stirring gently until just tender but still crisp. Avoid overcooking to prevent sogginess. Remove from heat. (3 minutes) – optional step
  5. Transfer zucchini noodles to a large bowl. Pour the avocado pesto over the noodles and toss gently to coat evenly. The sauce should cling to the noodles, creating a creamy texture without being heavy. (2 minutes)
  6. Plate the creamy zucchini noodles with avocado pesto. Garnish with extra toasted nuts or fresh basil if desired. Serve immediately.

Notes

Pat zucchini noodles dry to avoid watery sauce. Blend avocado pesto until very smooth for best texture. Avoid overcooking noodles to keep them crisp. For a raw dish, skip sautéing. Add lemon juice to prevent pesto browning. Substitute nuts for seeds for nut-free version. Parmesan cheese can be replaced with nutritional yeast for vegan option.

Nutrition

Keywords: zucchini noodles, avocado pesto, healthy recipe, low carb, gluten-free, vegetarian, vegan option, quick dinner, spiralized zucchini

Find it online: https://cheerycrisp.com/creamy-zucchini-noodles-with-avocado-pesto-easy-healthy-recipe/