A quick and fresh zucchini noodle dish with creamy avocado pesto.
Introduction
This Avocado Pesto Zucchini Noodles recipe is light, fast, and fresh. It uses simple ingredients and needs little time. If you like different pesto ideas, check the walnut pesto recipe for pasta and more for another flavor option.
Why make this recipe
- It cooks very fast.
- It is low in carbs and full of healthy fats.
- You can make it with few ingredients on hand.
- It tastes fresh and bright.
How to make Avocado Pesto Zucchini Noodles
Work quickly so the noodles stay crisp. First, spiralize the zucchini into noodles. Then mix the avocado with the pesto and other seasonings. Toss the sauce with the noodles and serve right away. For a nutty twist ideas and tips, see the walnut pesto recipe which shows another simple pesto method.
Ingredients :
- 2 medium zucchini
- 1 ripe avocado
- 1/4 cup basil pesto
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions :
- Spiralize the zucchini into noodles.
- In a bowl, mash the avocado and mix in the basil pesto, minced garlic, lemon juice, olive oil, salt, and pepper.
- Toss the spiralized zucchini noodles with the avocado pesto sauce until well coated.
- Serve immediately, garnished with additional basil if desired.
How to serve Avocado Pesto Zucchini Noodles
Serve right after you toss the sauce so the noodles stay firm. Add a sprinkle of fresh basil or a few cherry tomatoes for color. You can also top with toasted pine nuts or grated vegan cheese.
How to store Avocado Pesto Zucchini Noodles
Store leftovers in an airtight container in the fridge for up to 1 day. The avocado sauce may brown and the noodles can soften. Stir before serving. For best texture, make fresh when you can.
Tips to make Avocado Pesto Zucchini Noodles
- Use a ripe but firm avocado for smooth sauce.
- Do not over-toss the noodles; mix gently so they keep their bite.
- If you want a thinner sauce, add a teaspoon of water or extra olive oil and mix.
- Pat the spiralized zucchini dry with a towel to remove extra moisture.
Variation
- Add cooked shrimp or grilled chicken for protein.
- Use spinach or arugula pesto instead of basil pesto for a different flavor.
- Toss in halved cherry tomatoes or roasted red peppers for color and sweetness.
FAQs
Q: Can I make the pesto sauce ahead of time?
A: Yes. Mix the avocado and pesto right before serving for best color, but you can make the pesto base ahead and refrigerate.
Q: Can I cook the zucchini noodles first?
A: You can briefly sauté them for 1–2 minutes if you prefer a softer noodle, but raw noodles stay firmer and fresher.
Q: Is this recipe vegan?
A: The recipe is vegan if your pesto does not contain cheese. Use a vegan pesto or check the label.
Q: How many servings does this make?
A: This makes about 2 small servings or 1 generous serving.
Q: Can I freeze leftovers?
A: Freezing is not recommended because the texture of the zucchini and avocado will change.
Conclusion
If you want to see another simple version of this dish, try the recipe at Avocado Pesto Zucchini Noodles – Yup, it’s Vegan for more ideas. For a creamier take with step photos, check Zucchini Noodles with Creamy Avocado Pesto – Eat Yourself Skinny.
Avocado Pesto Zucchini Noodles
Ingredients
Main Ingredients
- 2 medium zucchini Spiralized into noodles
- 1 whole ripe avocado Use a ripe but firm avocado for smooth sauce
- 1/4 cup basil pesto
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Spiralize the zucchini into noodles.
- In a bowl, mash the avocado and mix in the basil pesto, minced garlic, lemon juice, olive oil, salt, and pepper.
- Toss the spiralized zucchini noodles with the avocado pesto sauce until well coated.
- Serve immediately, garnished with additional basil if desired.