Looking for a light, satisfying, and completely plant-based meal that’s as delicious as it is nourishing? These Zucchini Noodles with Avocado Pesto check all the boxes. Made with fresh spiralized zucchini and a creamy, dairy-free avocado basil pesto, this dish is packed with healthy fats, fiber, and vibrant flavor. Whether you’re trying to cut carbs, eat cleaner, or simply enjoy more veggies, this recipe is a winning choice.
Why You’ll Love This Dish:
- It’s 100% vegan and gluten-free.
- Ready in under 20 minutes—no cooking required!
- Perfect as a light lunch, dinner, or side dish.
- Incredibly fresh and satisfying without being heavy.
Ingredients
For the zucchini noodles:
- 2 large zucchinis, spiralized
- ½ tsp salt
- Cherry tomatoes (optional, for garnish)
- Pine nuts or sunflower seeds (optional, for topping)
For the avocado pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves
- 1–2 cloves garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp nutritional yeast (for cheesy flavor)
- Salt and pepper, to taste
- 2–4 tbsp water (to thin, as needed)
Instructions
Step 1: Prep the Zoodles
Spiralize the zucchinis using a spiralizer or julienne peeler. Place the noodles in a colander, sprinkle with salt, and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel before using.
Step 2: Make the Avocado Pesto
In a food processor or high-speed blender, combine the avocado, basil, garlic, lemon juice, olive oil, and nutritional yeast. Blend until creamy and smooth. If the mixture is too thick, add 1 tablespoon of water at a time until the desired consistency is reached. Season with salt and pepper to taste.
Step 3: Toss and Serve
In a large bowl, gently toss the zucchini noodles with the avocado pesto until evenly coated. Top with halved cherry tomatoes, a sprinkle of pine nuts or sunflower seeds, and an extra drizzle of olive oil if desired.
Step 4: Optional Chill
You can serve immediately or refrigerate for 10–15 minutes for an even cooler, more refreshing experience—perfect for warm days.
These Zucchini Noodles with Avocado Pesto are not only beautiful on the plate but also incredibly good for you. Creamy without any dairy, light but still filling, and bursting with garden-fresh flavor, they make a perfect meal any day of the week. Plus, they’re a great way to use up that summer zucchini in a creative and tasty way.