Avocado-Based Zucchini Noodles with Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy zucchini noodles tossed in a vibrant basil-avocado pesto, offering a refreshing keto alternative to traditional pasta. This italian-inspired salads (low-carb) ready in about 19 minutes blends medium, spiralized zucchini, pitted and scooped avocado, packed fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 4 min Serves 2 Italian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat, add spiralized zucchini, and cook for 3-4 minutes until tender but still firm, stirring occasionally.
  2. Step 2: Blend avocado, 1/2 cup packed basil, 1 minced garlic clove, 2 tbsp pine nuts, 3 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp sea salt in a food processor until smooth and creamy.
  3. Step 3: Toss the cooked zucchini noodles with the avocado pesto until fully coated, adding 1 tsp water if too thick.
  4. Step 4: Serve immediately, garnished with extra basil leaves.

Frequently asked questions

How long does Avocado-Based Zucchini Noodles with Pesto take to make?

Total time is about 19 minutes (15 min prep + 4 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Avocado-Based Zucchini Noodles with Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Avocado-Based Zucchini Noodles with Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Based Zucchini Noodles with Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado-Based Zucchini Noodles with Pesto low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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