If you’re looking for something fresh, light, and full of flavor, these avocado pesto zucchini noodles are such a beautiful option. They feel nourishing without being heavy, and the creamy avocado pesto brings a rich, velvety texture that pairs perfectly with the crisp zucchini.
It’s one of those recipes that comes together quickly but still feels special—perfect for a light lunch, a healthy dinner, or even as a refreshing side dish. Simple ingredients, vibrant flavors, and that lovely green color that instantly makes the dish feel alive.
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 1 ripe avocado
- 1 cup fresh basil leaves
- ¼ cup pine nuts (plus extra for garnish)
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- 2 tbsp lemon juice
- ¼ cup olive oil
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
Make the pesto:
In a food processor or blender, combine avocado, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine.
Add olive oil:
Slowly drizzle in olive oil while blending until smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
Prepare zucchini noodles:
If desired, lightly sauté zucchini noodles in a pan with a little olive oil for 1–2 minutes to soften, or serve raw for more crunch.
Toss and serve:
Mix zucchini noodles with the avocado pesto until well coated. Garnish with extra pine nuts and Parmesan.
