Zucchini Noodles with Avocado Pesto: A Fresh and Healthy Twist on Pasta

5 Min Read


Craving pasta but looking for a lighter, healthier alternative? Look no further than Zucchini Noodles with Avocado Pesto! This vibrant dish swaps traditional pasta for nutritious zucchini noodles, and creamy avocado replaces heavy cream in the pesto sauce. Bursting with flavor and nutrients, this recipe is perfect for anyone seeking a satisfying and guilt-free meal.

Ingredients and Preparation:


For the Zucchini Noodles:

  • 4 medium zucchinis, spiralized into noodles
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Avocado Pesto:

  • 2 ripe avocados, peeled and pitted
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts or walnuts
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional, omit for vegan version)
  • Salt and pepper to taste
  • Water, as needed to thin the pesto


  1. Prepare the Zucchini Noodles: Using a spiralizer, spiralize the zucchinis into noodles. Alternatively, you can use a julienne peeler or a mandoline slicer to create thin strips. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper to taste. Remove from heat and set aside.
  2. Make the Avocado Pesto: In a food processor or blender, combine the avocado, basil leaves, garlic, pine nuts or walnuts, lemon juice, and Parmesan cheese (if using). Blend until smooth, adding water as needed to reach your desired consistency. Season with salt and pepper to taste.
  3. Combine and Serve: Toss the zucchini noodles with the avocado pesto until evenly coated. Serve immediately, garnished with additional Parmesan cheese, basil leaves, or red pepper flakes if desired.

Benefits of Zucchini Noodles with Avocado Pesto:

Zucchini is low in calories and carbohydrates but rich in fiber, vitamins, and minerals. By substituting zucchini noodles for traditional pasta, you can enjoy a lighter dish that still satisfies your pasta cravings. Avocado adds creaminess to the pesto sauce while providing healthy fats, vitamins, and antioxidants. This dish is not only delicious but also nourishing for your body.



Zucchini Noodles with Avocado Pesto is a refreshing and nutritious twist on classic pasta dishes. With simple ingredients and easy preparation, it’s perfect for busy weeknights or leisurely dinners alike. Whether you’re following a low-carb diet, eating gluten-free, or simply looking to incorporate more vegetables into your meals, this recipe is sure to become a favorite in your kitchen.

Frequently Asked Questions:

Q1: Can I make the avocado pesto ahead of time?


A: Yes, you can prepare the avocado pesto ahead of time and store it in an airtight container in the refrigerator for up to 2 days. However, it’s best to toss the pesto with the zucchini noodles just before serving to prevent discoloration.

Q2: Can I use other vegetables instead of zucchini noodles?


A: Yes, you can use spiralized carrots, sweet potatoes, or butternut squash as alternatives to zucchini noodles. Each vegetable will provide a slightly different flavor and texture to the dish.

Q3: Is this recipe suitable for vegans?


A: Yes, you can easily make this recipe vegan by omitting the Parmesan cheese or using a dairy-free alternative. The avocado pesto is naturally creamy and delicious on its own.

Q4: Can I freeze the avocado pesto?


A: While it’s possible to freeze avocado pesto, its texture may change slightly upon thawing. It’s best to consume it fresh for optimal flavor and consistency.

Q5: What protein can I add to this dish?


A: Grilled chicken, shrimp, tofu, or chickpeas are great options for adding protein to this dish. Simply cook your protein of choice separately and toss it with the zucchini noodles and avocado pesto before serving.


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