Pin I was standing in my kitchen one June evening, staring at a basket of zucchini from my neighbor's garden, when I realized I had no pasta left. That's when I pulled out my spiralizer for the first time in months and decided to wing it. The avocado on my counter was perfectly ripe, and I had a bunch of basil wilting slightly in the fridge. What came together in less than twenty minutes turned into one of those meals I kept making on repeat all summer.
I made this for my sister during one of her visits, and she kept asking if I'd added cream to the pesto. When I told her it was just avocado and basil, she went quiet for a second, then asked me to write it down. Now she makes it every week and texts me photos of her bowl with different toppings. It became our thing without either of us planning it.
Ingredients
- Zucchini: Pick firm, medium-sized ones because they spiralize cleanly and don't get watery when you cook them.
- Ripe Avocado: It should give slightly when you press it, this is what makes the pesto silky without needing mayo or cream.
- Fresh Basil: The more vibrant the leaves, the greener your pesto will stay, and it smells incredible when you blend it.
- Pine Nuts: They add a buttery richness, but I've swapped them for walnuts plenty of times and it still works beautifully.
- Garlic: One clove is enough to give it warmth without overpowering the avocado and basil.
- Lemon Juice: This keeps the avocado from browning and adds a brightness that ties everything together.
- Parmesan Cheese: A little goes a long way for that nutty, salty depth, or use nutritional yeast if you want it plant-based.
- Olive Oil: Use good quality here since it blends right into the pesto and you'll taste it.
- Cherry Tomatoes: They burst with sweetness and add pops of color that make the dish feel complete.
Instructions
- Spiralize the Zucchini:
- Run your zucchini through the spiralizer and you'll get long, curly noodles that look almost too pretty to cook. Keep a towel nearby because they can be a little damp.
- Sauté the Zoodles:
- Warm the olive oil in your skillet over medium heat, toss in the zoodles with a pinch of salt, and stir them gently for two to three minutes. You want them tender but not mushy, still with a little bite.
- Blend the Pesto:
- Drop the avocado, basil, nuts, garlic, lemon juice, Parmesan, olive oil, salt, and pepper into your food processor and blend until it's smooth and vivid green. Scrape down the sides halfway through so everything gets incorporated.
- Toss Everything Together:
- Pour the pesto over the warm zoodles in a large bowl and mix until every strand is coated. The heat from the noodles will loosen the pesto just enough.
- Add the Toppings:
- Scatter the halved cherry tomatoes and a few extra basil leaves on top, then finish with a crack of black pepper. If you're feeling fancy, add a drizzle of olive oil or more Parmesan.
- Serve Right Away:
- This dish is best enjoyed immediately while the zoodles are still slightly warm and the pesto is creamy. It also works cold straight from the fridge if you're in a hurry.
Pin There was a night last August when I made this after a long day and ate it outside on my balcony while the sun set. The basil smell mixed with the warm air, and I remember thinking that sometimes the simplest meals are the ones that stick with you. It wasn't fancy, but it felt exactly right.
Making It Your Own
I've thrown grilled chicken on top when I needed more protein, and I've also stirred in roasted chickpeas for a plant-based boost. My friend swaps the pine nuts for cashews because she likes the creaminess they add to the pesto. You can really make this recipe bend to whatever you have in your kitchen without losing what makes it special.
Storage and Leftovers
The pesto will keep in an airtight container in the fridge for about two days, though it may darken slightly. I like to press a piece of plastic wrap directly onto the surface to keep air out. The zoodles are best fresh, but if you have leftovers, they turn into a surprisingly good cold salad the next day.
What to Serve Alongside
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or a slice of crusty bread to soak up any extra pesto. Sometimes I'll add a poached egg on top for breakfast and it transforms the whole dish into something new.
- A chilled glass of white wine or sparkling water with lemon makes it feel like a real occasion.
- If you're serving it to guests, set out extra Parmesan and red pepper flakes so everyone can adjust to their taste.
- Leftovers can be stirred into scrambled eggs or used as a topping for toast the next morning.
Pin This recipe taught me that you don't need a lot of ingredients or time to make something that feels nourishing and alive. I hope it becomes one of those easy favorites you reach for when you want something light, bright, and satisfying.
Recipe Q&A
- → What is the best way to spiralize zucchini for this dish?
Use a medium-sized spiralizer to create uniform, thin noodles that cook evenly and retain a pleasant bite.
- → Can the avocado pesto be made ahead of time?
Yes, prepare the avocado pesto in advance and store it in an airtight container in the refrigerator for up to 24 hours to maintain freshness.
- → How do I keep the zoodles from becoming soggy?
Sauté the zoodles briefly on medium heat and avoid overcooking to preserve their firmness and prevent excess moisture.
- → What alternatives exist for pine nuts in the pesto?
Walnuts or cashews offer excellent substitutes, providing similar texture and flavor profiles while keeping the pesto creamy.
- → Is this dish suitable for gluten-free and low-carb diets?
Absolutely, zucchini noodles replace traditional pasta, making this dish naturally gluten-free and low in carbohydrates.