Zucchini Noodles with Avocado Pesto - Healthy & Fresh

So, let’s talk about Zucchini Noodles with Avocado Pesto. Honestly, I first stumbled upon zoodles when I was on a mission to lighten up my meals—the pasta cravings were real, but I didn’t want to feel weighed down. One warm summer evening, I swung by the farmers' market and scored some beautiful, vibrant zucchinis. I mean, how could I resist? The thought of whipping up a dish that’s fresh and creamy, all thanks to avocados in the pesto, was just too enticing. Back in my kitchen, I started tossing those zoodles around, getting a little wild with the flavors. And let me tell you, that avocado pesto? It’s like a silky hug for your taste buds. You know, that satisfying richness just pulls everything together. It’s funny how a dish can feel so indulgent yet be completely guilt-free. Plus, it comes together in a flash, which is a major bonus when you’re hungry and tired. This recipe quickly became a go-to in my house—perfect for those light lunches or last-minute dinners. And it never ceases to impress. So, seriously, give it a try. I think you’ll love it as much as I do.

❤️ Why You'll Love This Recipe

• Quick and easy to prepare in under 30 minutes.
• Creamy avocado pesto adds a unique flavor twist.
• Low-carb alternative to traditional pasta.
• Packed with fresh vegetables and healthy fats.
• Great for meal prep – enjoy it cold or warm.
• Customizable with your favorite veggies or proteins.

🥘 Ingredients

• 4 medium zucchini — Spiralized into noodles
• 2 ripe avocados — Pitted and peeled
• 1 cup fresh basil leaves — Packed tightly
• 2 cloves garlic — Minced
• 1/4 cup pine nuts — Toasted
• 1/4 cup olive oil — Plus more for drizzling
• 2 tablespoons lemon juice — Freshly squeezed
• 1/2 teaspoon salt — Adjust to taste
• 1/4 teaspoon black pepper — Freshly ground

📝 Step-by-Step Instructions

1. 1

   Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, a vegetable peeler works just as well for long ribbons.

   Make sure to pat the zoodles dry with a paper towel to remove excess moisture.
2. 2

   In a food processor, combine the avocados, basil, garlic, pine nuts, olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping down the sides as needed.

   Add a little water if the pesto is too thick.
3. 3

   In a large skillet over medium heat, warm the zoodles for about 2-3 minutes, just until they are heated through. They should still be al dente.

   Avoid overcooking them to maintain their texture.
4. 4

   Remove the skillet from heat and mix in the avocado pesto until evenly coated.

   Taste and adjust seasoning if needed.
5. 5

   Serve immediately, drizzling with more olive oil and a sprinkle of extra pine nuts or grated Parmesan if desired.

   Add cherry tomatoes or spinach for extra color and nutrition.
6. 6

   For a heartier meal, feel free to top with grilled chicken, shrimp, or chickpeas.

   Aim to keep any added proteins warm, but don’t cook them with the zoodles.
7. 7

   Enjoy your dish fresh, or refrigerate leftovers for a quick meal the next day.

   Store in an airtight container for up to 3 days.

💡 Tips & Tricks

• Choose firm zucchinis for the best noodle texture.
• Toasting the pine nuts adds an extra layer of flavor.
• Use fresh, ripe avocados for a creamy pesto.
• Garlic can be adjusted based on your preference.
• Experiment with other nuts like walnuts or almonds in the pesto.

🔄 Variations

• Spicy Avocado Pesto: Add a pinch of red pepper flakes to the pesto for a kick.
• Herbed Zoodles: Mix in other fresh herbs like parsley or cilantro for a different flavor profile.
• Zoodle Salad: Chill the dish and serve cold with cherry tomatoes and mozzarella balls.
• Creamy Alfredo Style: Blend in a bit of Greek yogurt with the avocado for a creamier texture.

📦 Storage Instructions

📊 Nutrition Information

❓ Frequently Asked Questions