Avocado Pesto Zucchini Noodles

Avocado Pesto Zucchini Noodles

Avocado Pesto Zucchini Noodles is the perfect treat when you’re craving pasta but don’t want that heavy feeling in your stomach from eating it. When zucchini is abundant in the summer, I end up making this dish at least once a week. This recipe can be adapted to any

Avocado Pesto Zucchini Noodles

Avocado Pesto Zucchini Noodles

Course Main Course
Cuisine American, Italian
Keyword zucchini noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 386 kcal
Author Chef Rhadia


  • 1.5 oz or 1 cup basil
  • ¼ cup sliced almonds
  • 1 teaspoon lemon zest
  • 1 garlic clove
  • 3 tablespoons of parmesan cheese
  • 1 avocado
  • ¼ cup extra virgin olive oil
  • 2 tablespoons water
  • ½ teaspoon kosher salt
  • 2 medium-sized organic zucchinis
  • 2 tablespoons extra virgin olive oil


  1. With a julienne peeler or mandolin, slowly take the peeler and run it down the side of the zucchini making thin longs strips. Stop once you get to inner layers of the zucchini and seeds. Set aside in a bowl.
  2. In a food processor, add the basil, almonds, lemon zest, garlic, parmesan, avocado, olive oil, water and kosher salt. Puree until creamy and smooth.
    Avocado Pesto
  3. In a sauté pan, add 2 tablespoons of olive oil to a pan and then add the zucchini noodles and a few dollops of the pesto and stir until incorporated. Cook for about 5 minutes or until the desired doneness of the zucchini. Garnish with grated parmesan.

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