Save The first time I made zucchini noodles, I was skeptical that anything could replace pasta. One bite of these creamy avocado pesto zoodles changed my mind completely. My husband actually asked if there was hidden pasta in the bowl. Now it's our go-to weeknight dinner when we want something fresh but satisfying.
Last summer, my neighbor Sarah came over for lunch and watched me spiralize zucchini for the first time. She laughed at the curly green mounds piling up in my bowl. After one taste, she immediately ordered her own spiralizer online. Now we trade variations on this recipe weekly.
Ingredients
- 2 medium zucchini: Look for firm ones with smooth skin, they spiralize better and hold their texture when cooked
- 1/2 tablespoon olive oil: Just enough to lightly coat the pan without making the zoodles greasy
- Pinch of salt: Draws out excess moisture from the zucchini so your sauce doesn't get watery
- 1 ripe avocado: The creaminess backbone, choose one that gives slightly to gentle pressure
- 1 cup fresh basil: Pack it down tight, the more basil the more authentic pesto flavor shines through
- 2 tablespoons pine nuts: Toast them in a dry pan first for an even deeper nutty flavor
- 1 clove garlic: Use fresh, not jarred, it makes a surprising difference in the raw sauce
- 2 tablespoons lemon juice: Brightens the avocado and prevents any browning
- 2 tablespoons grated Parmesan: Adds umami depth that balances the rich avocado
- 1/4 teaspoon salt and 1/8 teaspoon black pepper: Start here, adjust once everything is blended
- 1 cup cherry tomatoes: Their sweetness and burst of juice cuts through the creamy sauce
Instructions
- Spiralize your zucchini:
- Set up your spiralizer and push each zucchini through, creating long curly noodles that pile up like a green mountain
- Quickly sauté the zoodles:
- Heat olive oil in a large skillet over medium heat, add zoodles and salt, tossing for just 2 to 3 minutes until slightly softened
- Blend the creamy pesto:
- Combine avocado, basil, pine nuts, garlic, lemon juice, Parmesan, olive oil, salt and pepper in your food processor, blending until silky smooth
- Toss everything together:
- Place warm zoodles in a large bowl and pour over that gorgeous green pesto, tossing gently until every strand is coated
- Add the finishing touches:
- Scatter halved cherry tomatoes and fresh basil leaves on top, then grind fresh black pepper over everything
Save My daughter used to turn her nose up at anything green until I made this for her birthday lunch request. She ate three servings and asked if we could have it every week. Watching her happily slurp up zucchini noodles felt like a parenting victory.
Making It Your Own
Sometimes I add a handful of baby spinach to the pesto for extra nutrients, and you would never taste the difference. The sauce stays just as creamy and vibrant green. Other times I toss in some roasted red peppers for a sweet smoky note that plays beautifully with the basil.
Perfect Pairings
This light dish pairs wonderfully with grilled shrimp or a piece of pan-seared salmon for added protein. A crisp white wine like Pinot Grigio cuts through the creaminess nicely. On colder days, I serve it alongside roasted vegetables or a small cup of soup to make it more filling.
Storage and Make-Ahead Tips
The pesto actually keeps beautifully in an airtight container for up to two days, just press plastic wrap directly onto the surface to prevent browning. Spiralized zucchini can be stored in the fridge for 2 to 3 days if you want to prep ahead. I recommend cooking the zoodles fresh though, as they release more water the longer they sit.
- Keep an extra avocado on hand in case your first one has brown spots inside
- If serving cold, chill the dressed zoodles for 30 minutes to let flavors meld
- Leftovers rarely happen but they make a great next-day lunch
Save This recipe proves that healthy food can feel indulgent and satisfying. The vibrant colors and fresh flavors make every bite feel like a treat.
Common Recipe Questions
- → Can I make this dish ahead of time?
It's best served immediately as the avocado sauce may oxidize and brown over time. However, you can prepare the pesto up to 24 hours ahead and store it in an airtight container with plastic wrap pressed directly against the surface to prevent browning.
- → What can I use instead of a spiralizer?
You can use a julienne peeler to create thin noodle-like strips, or simply slice zucchini into thin ribbons with a vegetable peeler. These alternatives work well though the texture will be slightly different from spiralized noodles.
- → How do I prevent the avocado pesto from turning brown?
The lemon juice in the pesto helps slow oxidation. Store any leftover sauce with plastic wrap directly touching the surface to minimize air exposure. Adding a thin layer of olive oil on top also helps preserve the bright green color.
- → Can I make this nut-free?
Absolutely. Replace the pine nuts with sunflower seeds or pumpkin seeds for a nut-free version. You can also omit the nuts entirely—the sauce will still be creamy and flavorful thanks to the avocado.
- → How long should I cook the zoodles?
Sauté zoodles for just 2–3 minutes over medium heat. They should be tender but still retain a slight crunch. Overcooking will make them watery and mushy, so keep an eye on them during the quick sauté.