Avocado Pesto Zucchini Noodles Recipe

I made Avocado Pesto Zoodles with raw avocado pesto, basil, and lemon, a summery, protein-rich, gluten-free pasta alternative that comes together using one unexpected pantry staple.

I love swapping pasta for ribbons of zucchini and this version surprised me. Using ripe avocados and fresh basil the sauce is silky yet bright, somehow feels indulgent but not heavy.

When I first made these Avocado Pesto Zoodles I thought they would be boring, but the herb hit and creamy texture kept me going back for more. My take on Pesto Zucchini Noodles is simple, honest and kind of addictive.

There’s a little bit of tang, a herbaceous note, and it’s summer in a bowl. You might end up making it every week, no regrets.

Ingredients

• Zucchini: Light, crisp noodle base, low carb, high in water and fiber
• Avocado: Creamy, rich in healthy fats, adds silkiness and keeps you full longer
• Basil: Bright herb, gives fresh aromatic lift, packed with vitamins and antioxidants
• Pine nuts or walnuts: Toasty nuts add buttery crunch and plant protein, plus omega fatty acids
• Nutritional yeast: Cheesy umami flavor, boosts B vitamins and adds depth without dairy
• Lemon juice: Zingy acidity brightens flavors and balances richness, adds a little tang
• Olive oil: Smooth mouthfeel, heart healthy monounsaturated fats, helps emulsify the pesto
• Garlic: Small but punchy, gives savory depth and complements the basil and avocado
• Cherry tomatoes (optional): Sweet juicy bursts, give color and light acidity to cut richness

Ingredient Quantities

• 4 medium zucchini (about 1.5 lb)
• 2 ripe avocados
• 1 cup fresh basil leaves packed
• 2 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil
• 2 Tbsp nutritional yeast
• 1/4 cup pine nuts or walnuts
• 1 small garlic clove
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 to 3 Tbsp cold water as needed
• 1 cup cherry tomatoes halved (optional)
• pinch red pepper flakes (optional)

How to Make this

1. Toast the nuts: heat a small dry skillet over medium heat, add 1/4 cup pine nuts or walnuts and shake the pan until they’re golden and fragrant, about 2 to 4 minutes; remove and let cool (this deepens flavor, don’t skip it).

2. Prep the zucchini: trim ends from 4 medium zucchini and spiralize into noodles or use a vegetable peeler for ribbons; spread on paper towels or in a colander and press gently to remove excess moisture so the sauce won’t get watered down.

3. Reserve a few basil leaves for garnish, then pack 1 cup fresh basil leaves and add them to a food processor or blender with 2 ripe avocados, 2 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 2 Tbsp nutritional yeast, the cooled toasted nuts, 1 small garlic clove, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

4. Blend the pesto until smooth, stopping to scrape down the sides; if it seems too thick, add 2 to 3 Tbsp cold water a little at a time until you reach a creamy, dippable consistency—don’t overdo the water, you want it rich not soupy.

5. Taste the pesto and tweak if needed: more lemon for brightness, more pepper for bite; remember you only have the listed salt so rely on lemon and pepper for adjustments.

6. In a large bowl toss the zucchini noodles with the avocado pesto until evenly coated, using tongs or two forks so you don’t mash the zoodles.

7. Fold in 1 cup halved cherry tomatoes if using, and sprinkle a pinch of red pepper flakes for heat if you like it spicy; add a few extra chopped toasted nuts on top for crunch.

8. Let the noodles sit 3 to 5 minutes so flavors meld, then serve right away garnished with the reserved basil leaves; if it sits longer, give it a quick toss before plating so the sauce re-coats the zoodles.

Equipment Needed

1. Small dry skillet, for toasting the nuts (don’t skip this step)
2. Food processor or high speed blender, to make the avocado basil pesto smooth
3. Spiralizer or vegetable peeler, to turn zucchini into noodles or ribbons
4. Chef’s knife and cutting board, for trimming zucchini and halving cherry tomatoes
5. Measuring spoons and a 1/4 cup measure, for lemon, oil, nutritional yeast and nuts
6. Paper towels or a colander plus a clean kitchen towel, to press out excess moisture from zoodles
7. Large mixing bowl and tongs or two forks, to gently toss the zoodles with pesto
8. Rubber spatula or spoon, to scrape down the processor and transfer pesto
9. Small serving bowls or plates and a spoon for garnishing with nuts and basil

FAQ

Avocado Pesto Zucchini Noodles Recipe Substitutions and Variations

• Avocado: swap with silken tofu (about 1/2 cup) blended for same creamy texture, or 1/3 cup full‑fat Greek yogurt if you aren’t vegan, or 2 Tbsp tahini for a nutty creaminess. Adjust lemon cause flavors change.
• Zucchini noodles: use roasted spaghetti squash (scrape strands), or whole‑wheat or chickpea pasta (cook al dente), or carrot ribbons for a raw crunch if you want no-cook.
• Pine nuts or walnuts: replace with toasted almonds, raw cashews, or sunflower seeds — all give good body and a similar mouthfeel.
• Nutritional yeast: swap for grated Parmesan or Pecorino if not vegan, or 1 Tbsp white miso dissolved in the water for savory umami. If using cheese, cut back on the salt.

Pro Tips

– Toast the nuts but dont walk away from the pan — they can go from golden to burnt in seconds. If you want extra crunch, chop half and reserve the rest whole for garnish, that way you get flavor in the sauce and texture on top.

– Dry the zoodles really well. Lay them on paper towels, sprinkle a little salt and let them sit 5 to 10 minutes, then press or pat again so the sauce wont get watered down. Just dont leave them so long they turn mushy.

– Keep the avocado pesto bright: use cold ingredients, add lemon gradually and press plastic wrap right onto the surface if you store any, that stops browning. If you need to make it ahead, store in a shallow airtight container and plan to re-toss the zoodles right before serving.

– Blend carefully for texture — pulse first and scrape the bowl, you want it creamy but not soupy. Add that cold water a teaspoon at a time, and if your blender overworks the basil you’ll lose the fresh flavor, so stop while it’s still a little rustic.