Zucchini Noodles with Creamy Pesto (Printable)

Low-carb zucchini noodles tossed in creamy avocado pesto.

# What You Need:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved (optional, for garnish)

→ Avocado Pesto

03 - 1 ripe avocado, pitted and peeled
04 - 1 cup fresh basil leaves
05 - 2 tablespoons pine nuts (plus more for garnish)
06 - 2 tablespoons extra-virgin olive oil
07 - 1 garlic clove
08 - 1 tablespoon lemon juice
09 - Salt and pepper, to taste
10 - 2 tablespoons water (to adjust consistency)

# Directions:

01 - Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
02 - In a food processor, combine the avocado, basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth, adding water as needed for a creamy, pourable pesto.
03 - Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender but still crisp. (For raw, skip this step.)
04 - Toss the zucchini noodles with the avocado pesto until well coated. Serve immediately, garnished with cherry tomatoes and extra pine nuts if desired.

# Top Tips:

01 -
  • It’s low-carb but still filling, making it a guilt-free indulgence.
  • The fresh flavors dance together, and you'll feel like you’ve made a gourmet dish without the fuss!
02 -
  • If you overprocess the pesto, it can turn a tad too thin, so keep an eye on it!
  • Feel free to switch out the pine nuts for walnuts or cashews for a different twist on flavor.
03 -
  • For the ultimate creamy texture, use a perfectly ripe avocado.
  • A little extra olive oil can make the pesto even richer and silkier.
Go back