Description

Looking for a light, refreshing dish that’s bursting with flavor? Look no further than zucchini noodles with avocado pesto! This delightful combination marries the crunch of spiralized zucchini—a fantastic alternative to traditional pasta—with a rich, creamy avocado pesto that’s not just delicious but also packed with nutrients. This dish is perfect for healthy eating, offering a low-carb, gluten-free substitute while still enjoying satisfying meals.

Ingredients

Scale

2 medium zucchinis, spiralized
1 ripe avocado
1 cup fresh basil leaves
1/4 cup pine nuts or walnuts
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and pepper, to taste
Optional: halved cherry tomatoes, grated Parmesan cheese or nutritional yeast for a vegan option

Instructions

Spiralize the zucchinis and pat them dry with a paper towel to remove excess moisture.
In a food processor, combine the avocado, basil leaves, pine nuts (or walnuts), lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth.
In a large mixing bowl, toss the spiralized zucchini noodles with the avocado pesto until well coated.
Serve immediately, garnished with optional cherry tomatoes or cheese if desired.

Notes

This dish is best enjoyed fresh, but you can prepare the avocado pesto in advance. Store it in an airtight container in the refrigerator, pressing plastic wrap directly onto the surface to prevent browning.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Main Course
Method: No-Cook
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 2g
Sodium: 5mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

Keywords: zucchini noodles, avocado pesto, low-carb, healthy recipe, vegan pasta