Zucchini noodles tossed together in a creamy avocado pesto for a delicious healthy weeknight dinner that is gluten-free, dairy-free and vegan and can be easily made in under 20 minutes!
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Happy Meatless Monday!
No I’m not a vegetarian, but sometimes I just love having a day where the only thing I fill my body with are fresh fruits and veggies, especially after a big Super Bowl weekend! Yup. My diet yesterday pretty much consisted of beer, chicken wings, cheesy dips and pizza…..uh I think my body is screaming for a serious detox, but you know what, I enjoyed every second of it! Especially the commercials. And Beyonce. I mean the Super Bowl only comes once a year so I totally welcome the little, err BIG splurge that comes with it!
This recipe is perfect because it’s super filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta! It’s also incredibly quick and easy to make too (literally under 20 minutes), especially the creamy avocado pesto that’s gets drizzled over the top. No need to heat up either!
See how easy that is??
Just throw everything into your food processor
I also love zucchini noodles because they don’t take that long to cook either. Now zucchinis are made up of 95% water – crazy right?! – so it’s important to try and get out any excess water so you don’t have soggy noodles. The easiest way for me to do this is by putting them in a colander in the sink, sprinkling them with a little salt and letting the water drain out. Then I just pat them dry with a paper towel and they’re crisp and ready to go!
Now this dish honestly tastes just as good cold too, especially if you like crisp raw veggies, but since I prefer my zoodles having that “pasta-like” feel, I simply sauteed mine for a few minutes on the stove and then just tossed them with the pesto sauce. Super simple!
Just a quick note: avocado tends to brown easily so if you do want to enjoy any leftovers, make sure to wrap tightly with plastic wrap (making sure the plastic wrap is pressed up against the pesto sauce) to prevent from browning. This tastes best served immediately though – enjoy!
Zucchini Noodles with Creamy Avocado Pesto
Ingredients
- 6 large zucchini, spiralized
- 1 Tbsp olive oil
For the Sauce:
- 2 ripe avocados
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 2 Tbsp lemon juice
- 1/2 tsp sea salt
- 3 Tbsp olive oil
- Cracked black pepper, to taste
Instructions
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Kelly,
I usually don’t comment on websites, this is a first. But had to after my fiancé and I made this recipe tonight. It was so yummy! We added some sautéed shrimp and the whole things was just so delicious and flavorful, while still being healthy. So glad I found this recipe and your site.
Best, Tracy
That sounds delicious Tracy! So glad you and your fiancé enjoyed this recipe! 🙂
Hi Kelly,
Congratulations for your BEAUTIFUL website and the mouthwatering recipes!
This recipe is an absolute “MUST”!!! Sooo healthy & yet delish, unbelievable!
I’m about to buy a spiralizer (to prepare more of this kind of ‘spaghetti’ or ‘zoodles’!) and have been reading the reviews for hours now…… OMG….I’m done…!
o_O
I understand if you do not want to answer the question, but it never hurts to ask:
Which one would you choose, the ‘inspiralizer’ or the ‘Paderno’?
all my very best to you!
Thank you Katrin! So glad you love this recipe! 🙂 I personally own and use the Inspiralizer which I love and have had no problems with, but I’ve heard the Paderno is amazing too! I think you’d honestly be happy with either one!
Hi. How long do you typically sweat your zoodles for? Sometimes mine come out better than other times. Thanks!
My husband the self proclaimed “meatetarian” loved it! I added fresh grated Parmesan cheese and it was delicious! Thanks for the great recipie!
That’s wonderful Tristan!! Haha he sounds like my hubby! 😉
Hi do you have to cook the pine nuts before using?
Not at all! 🙂
Sweet! ! Thank you!
Does the nutrition info include the zucchini? I’m particularly interested in the carb count and I wasn’t sure if you’d sauced some zucchini and then measured your serving. I’m hoping so!
Yes it does include the zucchini! 🙂
This recipe rocked my world!! Soooo good. I’ll definitely make this again in the near future.
Hello!
I REALLY want to try this, but am allergic to certain nuts. Could I just not put pine nuts in this, or do you have a suggestion of what I could replace it with (I can eat almonds and pistachios).
Thank you :)!
Feel free to omit the pine nuts, they’re only added for a little extra texture!
Hi there!
I made it, very yummy! I added some cooked cherry tomatoes too, a great addition.
Question- my sauce just came out a tad bitter. Do you think I overdid it on the basil? Or something else? Sometimes I can be a bit loose with my measurements. What could combat bitterness when I make it again?
Thank you so much! I love pasta but this is a healthier alternative! Xx
Maybe a bit more lemon? I think basil should make it sweeter. My question would be the avocados? Ripe? not ripe enough? I pass over the bitter ones which I did this afternoon. Love this recipe!
If you used extra virgin olive oil and used a blender or food processor, that would explain the bitterness. Extra virgin olive oil will become bitter if blended. You could use avocado oil, or if you wanted the flavor of EVOO, whisk or stir in by hand at the end to prevent bitterness.
I LOVE LOVE LOVE this recipe!!! It is so delicious. I have tried other recipes for Zucchini noodles, but this one is so good…thank you!